Lobster Langostino Pasta

• 1/3 cup Dry white wine
• 2 tbsp White wine vinegar
• 2 lb Langostino
• 5 tbsp Olive oil
• 1 can Tomato paste 6 oz
• 4 each Roma tomatoes
• 2 tbsp Crushed garlic
• 2 tbsp Thyme leaves
• 2 tbsp Terragon leaves
• 2 tbsp Parsley leaves
• 4 cup Heavy whipping cream
• 1 1/2 lb Fettuccine pasta

1. Begin by defrosting Langostino tails in cold water.
2. I usually get mine from Costco.
3. Dice Roma tomatoes and set aside.
4. Saute garlic in olive oil until golden brown.
5. Add all the herbs and tomato paste.
6. Saute for 3 minutes then add the diced tomatoes.
7. Add heavy cream, wine, vinegar and bring to a boil.
8. Add salt and pepper to taste.
9. NOTE: feel free to add more or less herbs.
10. Fresh herbs work very well.
11. Remove contents from stove and strain as much as possible.
12. Discard of chunky mixture and Return smooth mixture to pot, add langostino tails and simmer on low.
13. This will allow for the seafood flavor to come out.
14. Meanwhile, begin to cook noodles according to packaging instructions.
15. When pasta is done, strain, then pour pasta in bowls.
16. Top off with Langostino tail sauce and enjoy!

white wine, white wine vinegar, langostino, olive oil, tomato paste, tomatoes, garlic, thyme, terragon, parsley, heavy whipping cream, pasta

Taken from cookpad.com/us/recipes/339645-lobster-langostino-pasta (may not work)