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Icelandic Sautéed Langoustines

goop

This recipe, inspired by the mind-blowing langoustines GP had in Iceland, is perfect weeknight or dinner party food. Serve them straight out of the pot or transfer to a serving dish—just be sure to reserve all the delicious cooking liquid to eat with bread.

Serves 4

3 tablespoons butter

2 garlic cloves, minced

2 pounds shell-on langoustine tails (or you could use shell-on jumbo shrimp)

2 tablespoons chopped parsley

1 lemon, cut into wedges

 

1. Heat a large sauté pan over medium high heat.

2. Add the butter, garlic, and langoustines and cook for about 3 minutes, or until the garlic is fragrant and the langoustines are just cooked through.

3. Remove from the heat and top with chopped parsley and lemon wedges for serving.