Langostino Pasta with Carrots and Rosemary   Leave a comment

Here’s a quick pasta I came up with last night.  It’s a creamy sauce that I made with skim milk.  I did it with langostinos and some leftover seared Ahi Tuna but we all agreed it didn’t need the tuna.  Try it and let me know what you think. Langostinos are called little lobster tails but I think of them as crawdad meat.  Whatever they are, they taste sweet and are available at your local grocery store or Trader Joe’s if you have one.

Cook one box of mostaccioli or other noodle.

Fry up 12 oz. langostinos in olive oil with a little garlic salt., set aside

Melt 1 inch of butter and add one handful of finely chopped onions. Fry over medium heat until onions turn clear, around 5 minutes.  

Add 2 spoonfuls flour and stir until paste is made.

Add 2 cups cold skim milk slowly stirring as you add it.

Stir until it starts to thicken, turn heat to low.

Add 2 carrots chopped.

Add handful parmesan cheese , a little garlic salt, 1 spoonful of finely chopped fresh rosemary, and some freshly ground pepper.

Add langostinos.

Heat on low for 2-3 minutes stirring occasionally.

serve over cooked mostaccioli 

For more go to

Cook well,

Rob Barrett


Posted August 15, 2009 by cookingfordads in Uncategorized

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