Succulent langoustine tails gently sautéed in a garlicky, herbed butter, finished with a splash of lemon and a touch of chili. Served in their shells or on toast, they’re rich, aromatic, and ready in under 20 minutes.
If using whole langoustines, remove the heads and shell the tails (optional: leave tail tips on for presentation).
Pat dry with paper towels and season lightly with salt.
Heat olive oil and butter in a large skillet over medium heat until bubbling but not browned.
Add minced garlic and sauté for 30 seconds, just until fragrant.
Add langoustine tails in a single layer. Cook for 2–3 minutes per side, or until opaque and lightly golden.
Add chili flakes, lemon juice, and chopped parsley. Toss to coat.
Serve immediately in warm bowls or shallow dishes.
Spoon over the buttery sauce and finish with extra lemon juice or zest.
Offer crusty bread to soak up the sauce or serve over buttered linguine for a heartier option.
Extra rich? Add a splash of cream for a quick garlic butter cream sauce.
Shell-on presentation: Sauté tails in-shell for extra flavor and visual drama.
Want heat? Swap chili flakes for a dash of Calabrian chili paste or Aleppo pepper.
Wine: Crisp white wine (Sancerre, Albariño, or Chablis)
Cocktail: Classic gin martini or lemon spritz
Side: Light salad of fennel, citrus, and arugula
2 servings