I’d visit my grandmother in a small coastal village in Southern Italy. The salty breeze, sun-drenched terracotta rooftops, and scent of lemon trees are forever etched in my memory.
One dish that always stood out was her pesto langostino pasta. Made with buttery langostino tails, vibrant homemade basil pesto, and garden-fresh zucchini, it was the taste of summer on a plate. This recipe is my heartfelt tribute to her and the sunlit dinners we shared on her veranda.
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Whether you’re entertaining guests or just want a quick but luxurious weekday meal, this pesto langostino pasta is your go-to. It’s ready in just 30 minutes, bursting with color, and packed with Mediterranean flavors that celebrate the season.
📝 Recipe Overview
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Cuisine: Italian-Mediterranean
- Best Season: Summer
- Focus Keyword: pesto langostino pasta
🧄 Ingredients
For the Fresh Basil Pesto:
- 2 cups fresh basil leaves
- 1/3 cup pine nuts (or walnuts as a substitute)
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/3 cup grated Parmigiano-Reggiano
- Salt and freshly ground black pepper, to taste
For the Pasta:
- 12 oz linguine or spaghetti
- 1 tbsp olive oil
- 2 medium zucchini, julienned or sliced into ribbons
- 1 lb cooked langostino tails, thawed if frozen
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- Extra basil and Parmigiano for garnish
Instructions
1. Make the Basil Pesto
In a food processor, pulse together the basil, garlic, and pine nuts until coarsely chopped. Slowly drizzle in the olive oil while blending until the mixture becomes a smooth, green paste. Stir in the Parmigiano-Reggiano, then season with salt and pepper. Set aside.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the linguine until just al dente, according to package directions. Before draining, reserve about ½ cup of the pasta water.
3. Sauté the Zucchini and Langostinos
In a large skillet, heat olive oil over medium heat. Sauté the zucchini for 3–4 minutes until just tender but still bright. Add the langostino tails and cook for 1–2 minutes until warmed through.
4. Bring It All Together
Toss the drained pasta into the skillet with the zucchini and langostino mixture. Add 2/3 of the prepared pesto, along with the lemon zest and juice. Gently toss to coat, using the reserved pasta water a splash at a time to create a silky sauce.
5. Serve and Garnish
Divide the pesto langostino pasta among plates. Spoon the remaining pesto on top, then finish with extra basil leaves and a generous sprinkle of Parmigiano-Reggiano.
💛 Why You’ll Love This Pesto Langostino Pasta
- A perfect harmony of creamy, zesty, and herbaceous flavors
- Elegant enough for dinner guests, yet easy enough for weeknights
- Packed with nutrient-rich ingredients like zucchini and fresh basil
- Ready in under 30 minutes — a true lifesaver for busy evenings
- Celebrates the essence of summer with every bite
🔄 Substitutions & Variations
- No langostinos? Substitute with shrimp, scallops, or even shredded rotisserie chicken.
- Make it greener: Toss in a handful of baby spinach or arugula for extra nutrients.
- Go vegan: Use a dairy-free pesto and skip the langostinos. Add roasted cherry tomatoes or grilled tofu for depth.
- Low-carb option: Serve the sauce over spiralized zucchini noodles or roasted spaghetti squash.
🌿 Pro Tips for the Best Results
- Toast the nuts before blending to enhance their flavor.
- Don’t overcook the langostino—they’re already cooked and just need to be warmed.
- Use high-quality olive oil and Parmigiano for authentic flavor.
🥂 Pairing Suggestions
Serve this pesto langostino pasta with a chilled glass of dry white wine — think Vermentino or Pinot Grigio. A fresh arugula salad with lemon vinaigrette is the perfect side to keep things light and breezy.