Mediterranean Langostino Pasta Recipe

Name: Mediterranean Langostino Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Pasta Of Choice (I Used Bow Tie); 5 ounces, weight Pancetta, Diced Or Chopped Small; 1 whole Onion, Medium, Diced; 1 whole Yellow Bell Pepper, Large Diced; 4 cloves Fresh Garlic, Minced; 1 pound Langostino (I Used Precooked); 1/4 cups Chopped Sun Dried Tomatoes; ⅛ teaspoons Crushed Red Pepper; 4 Tablespoons Capers; 1/4 cups Chopped Fresh Parsley; 2 Tablespoons White Balsamic Vinegar; 2 Tablespoons Half-and-half (optional); Salt And Pepper, to taste; Olive Oil, As Needed; Freshly Grated Parmesan Cheese (optional)

Servings: persons

1 pound Pasta Of Choice (I Used Bow Tie)
5 ounces, weight Pancetta, Diced Or Chopped Small
1 whole Onion, Medium, Diced
1 whole Yellow Bell Pepper, Large Diced
4 cloves Fresh Garlic, Minced
1 pound Langostino (I Used Precooked)
1/4 cups Chopped Sun Dried Tomatoes
⅛ teaspoons Crushed Red Pepper
4 Tablespoons Capers
1/4 cups Chopped Fresh Parsley
2 Tablespoons White Balsamic Vinegar
2 Tablespoons Half-and-half (optional)
Salt And Pepper, to taste
Olive Oil, As Needed
Freshly Grated Parmesan Cheese (optional)

1
While prepping vegetables, bring a pot of water to boil for the pasta.
2
Cook the pasta according to package directions until al dente.
3
Drain pasta and set aside in a large bowl, reserving 1/4 cup of the pasta cooking water.
4
In a large skillet, cook the pancetta over medium heat, rendering out some of the fat.
5
When pancetta is just getting a little crisp, add the onion and cook for 2 or 3 minutes.
6
(Add a drizzle of olive oil if necessary to keep things from sticking to the pan.)
7
Add the yellow pepper and garlic and cook for another 3 minutes, stirring as needed until the vegetables are just slightly past crisp tender.
8
Stir in the langostino, sun dried tomatoes, crushed red pepper, and the capers.
9
Cook and stir until the langostino has warmed through.
10
Stir in the parsley, white balsamic vinegar, and half and half (if using).
11
Add salt and pepper to taste.
12
Toss all of the ingredients with the pasta.
13
Drizzle with the reserved pasta water and a little olive oil for moisture, if needed.
14
Serve immediately.
15
Can be topped with freshly grated parmesan cheese if desired.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Pasta Of Choice (I Used Bow Tie), 5 ounces, weight Pancetta, Diced Or Chopped Small, 1 whole Onion, Medium, Diced, 1 whole Yellow Bell Pepper, Large Diced, and more.

Yes, Mediterranean Langostino Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Langostino Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions