What is langostino, and how does it differ from lobster?

Langostino is a small crustacean with a sweet, delicate flavor similar to lobster but with a texture closer to shrimp.

Can I substitute shrimp or lobster for langostino in pesto recipes?

Yes! Shrimp, lobster, or even scallops can be used as a substitute for langostino in pesto-based dishes.

What pasta pairs best with pesto langostino?

Linguine, fettuccine, spaghetti, or zucchini noodles (zoodles) are all great choices for a pesto langostino pasta dish.

How do I cook langostino for a pesto dish?

Since langostino is usually pre-cooked, just heat it in a pan with olive oil and garlic for 1–2 minutes. Avoid overcooking.

What type of pesto works best with langostino?

Classic basil pesto, sun-dried tomato pesto, or even a cilantro-lime pesto pair well with langostino.

The Best Pesto Langostino Recipes for Parties and Dinners

Name: Pesto Langostino Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cups fresh basil leaves; ¼ cup pine nuts (or walnuts); ⅓ cup grated Parmesan cheese (or nutritional yeast for dairy-free); 2 cloves garlic; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup extra virgin olive oil; 1 tablespoon lemon juice; 1 lb (450g) cooked langostino tails, thawed if frozen; 1 tablespoon olive oil; 2 cloves garlic, minced; ½ teaspoon red pepper flakes (optional); ¼ teaspoon salt; ¼ teaspoon black pepper; 8 oz cooked pasta (linguine, spaghetti, or gluten-free alternative) OR; 2 cups zucchini noodles (for a low-carb option) OR; Sliced toasted baguette (for an appetizer); ¼ cup cherry tomatoes, halved (optional); 2 tablespoons toasted pine nuts (optional); Fresh basil leaves for garnish

Ingredients

Scale

For the Pesto Sauce:

2 cups fresh basil leaves
¼ cup pine nuts (or walnuts)
⅓ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
2 cloves garlic
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
1 tablespoon lemon juice

For the Langostino:

1 lb (450g) cooked langostino tails, thawed if frozen
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
¼ teaspoon salt
¼ teaspoon black pepper

For Serving:

8 oz cooked pasta (linguine, spaghetti, or gluten-free alternative) OR
2 cups zucchini noodles (for a low-carb option) OR
Sliced toasted baguette (for an appetizer)
¼ cup cherry tomatoes, halved (optional)
2 tablespoons toasted pine nuts (optional)
Fresh basil leaves for garnish

Instructions

1. Make the Pesto Sauce:

In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and black pepper.
Pulse a few times, then slowly drizzle in olive oil while blending until smooth.
Stir in lemon juice and adjust seasoning to taste. Set aside.

2. Prepare the Langostino:

Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
Stir in langostino tails, salt, and black pepper, and cook for 1–2 minutes until heated through. Be careful not to overcook.
Remove from heat and toss with half of the pesto sauce.

3. Assemble the Dish:

For pasta: Toss cooked pasta with the remaining pesto sauce and top with langostino.
For zucchini noodles: Lightly sauté zoodles for 1–2 minutes, then mix with pesto and langostino.
For appetizer: Serve pesto langostino over toasted baguette slices with cherry tomatoes.

4. Garnish & Serve:

Sprinkle with extra Parmesan, toasted pine nuts, and fresh basil.
Serve immediately with lemon wedges for an extra citrusy kick.

Notes

Make ahead: Store pesto sauce in an airtight container in the fridge for up to 5 days or freeze for later use.
Spice it up: Add extra red pepper flakes or a drizzle of chili oil for a kick.
Dairy-free version: Use nutritional yeast instead of Parmesan in the pesto.
Meal prep: Store cooked langostino separately and mix with fresh pesto when ready to eat.

Author: Chef EL
Prep Time: 10
Cook Time: 5
Category: Main Course, Appetizer
Method: Sautéing
Cuisine: Mediterranean, Italian
Diet: Gluten Free

Nutrition

Serving Size: 1 Plate
Calories: 420 kcal
Sugar: 2g
Sodium: 550mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 35g
Cholesterol: 170mg