Pappardelle with Lemon Langoustine



1 lb. Pappardelle pasta

1 lb. Langoustine tails

3 tbsp. extra virgin olive oil

5 cloves of garlic chopped

1/2 cup  cherry tomatoes cut in half

6 oz. asparagus, rough ends removed

1/4 cup lemon juice

1/4 cup white wine

1 - 1 1/4 cups of half and half 

5 oz. arugula 

1/4 tsp. each salt and pepper


Bring a large pot of water to a boil.  Add pappardelle pasta and cook according to package directions.  Drain well.


In a large saucepan on medium high heat, add extra virgin olive oil and garlic.  Cook for 2-3 minutes.  

Cut asparagus into 2 inch pieces.  Add asparagus and cherry tomatoes to the pan with the garlic. Cook for another 2-3 minutes.

Add the lemon juice and wine and cook another minute.  Add the half and half and stir to combine.  Let the sauce and veggies cook together for 3-4 minutes.  


Add langoustine meat to the sauce and heat until fully cooked.


Add the cooked, drained pappardelle, arugula, salt and pepper to the  saucepan and gentle toss until arugula wilts.  This will take 1-2 minutes.

Serve immediately.

 


 





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