Fish Dish of the Week with The Magpie Cafe’s Paul Gildroy: Langoustine Alfredo – a delight for any plate

Ingredients (Serves 2)

Tuesday, 9th March 2021, 4:30 pm
Langoustine Alfredo.
Langoustine Alfredo.

Ingredients (Serves 2)

300g peeled langoustine tails (if they are large, cut them in half lengthways)

2 banana shallots, finely sliced

75g samphire (woody stalks removed)

4 rashers of smoked pancetta or bacon (cut into thin strips)

300g dried pasta (any style of pasta will do)

2 egg yolks (beaten)

75ml double cream

100g grated Parmesan

1 tablespoon chopped parsley

Olive oil

Salt and black pepper


Cook the pasta in boiling salted water as per instructions on the packet.

In a separate pan heat a little oil, add the pancetta and shallot, cook until lightly browned and crisp.

Add the langoustine tails, cook until the langoustines have turned from being opaque to a soft pinky, orangey white (sounds daft but you’ll see what I mean) and then add the samphire, sauté for a further minute.

Mix together the cream, egg yolks and Parmesan in a pan or bowl big enough for everything to be brought together.

Once the pasta is cooked, drain off most of the water and add the pasta to the egg, cream and Parmesan mixture.

Toss to coat (and cook the egg) adding a little of the pasta water to slightly thin the sauce and then add the langoustine tails, samphire and black pepper, toss to evenly mix. Divide the pasta into bowls, sprinkle generously with chopped parsley and serve immediately.