Linguine with Shiso Pesto & Langoustines
Drogo
4
15 minutes
10 minutes
This langoustine linguine brings together the best of Japanese and Italian-inspired flavours, pairing sweet, delicate langoustines with fragrant shiso pesto and silky linguine. Green shiso leaves are widely used by Japanese chefs and prized around the world for their distinctive flavour, combining herbaceous notes with hints of mint and a subtle touch of citrus. Used in place of traditional basil, shiso gives classic pesto a refreshing twist with bright mint and lemon notes that add depth and complexity to every bite.
Peeled langoustines are ideal for this dish as they are quick to prepare and naturally sweeter than many other prawns, creating a delicious contrast with the fresh, aromatic pesto. This langoustine linguine makes an elegant yet approachable seafood pasta, with the sweetness of the langoustines perfectly balanced by the vibrant flavour of the shiso pesto. Whether served for a special occasion or a refined midweek meal, it is a sophisticated combination of Japanese freshness and Italian comfort.
Ingredients
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300g linguine
- 8g green shiso leaves
- 450g langoustines peeled
1 1/2 tbsp pine nuts
1 garlic clove
30g grated parmesan half for the pesto, the rest for topping at the end
- 30g olive oil
- Salt & pepper
Directions
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Bring a pot of salted water to a boil.
Prepare the shiso pesto by combining the shiso leaves, pine nuts, garlic clove, grated parmesan, salt, pepper and half of the olive oil in a food processor. Pulse. Add the remaining olive oil and pulse again.
Cook linguine in boiling water for 8-9 minutes, stirring to prevent it from sticking together. After 5 minutes, add the peeled langoustines.
Once everything is cooked, drain and assemble with shiso pesto. Serve and sprinkle with Parmesan.
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