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A creamy bowl of langostino mushroom sour cream gravy served with garlic bread, perfect for pasta or mashed potatoes.

Creamy Langostino Mushroom Sauce

  • Author: Monica Primedrecipes
  • Total Time: 25 minutes
  • Yield: Serves 4

Description

This creamy langostino mushroom sauce is a luxurious and versatile dish that brings together the delicate sweetness of langostinos and the rich umami of mushrooms in a velvety sour cream gravy. Whether served over pasta, mashed potatoes, or with crusty bread, this dish is an effortless way to elevate any meal. Perfect for seafood lovers, this easy-to-make sauce is a guaranteed crowd-pleaser with its luscious texture and balanced flavors.

Ingredients

Scale
  • 1 lb langostinos, fresh or frozen (thawed)
  • 2 cups mushrooms, sliced (button, cremini, or shiitake)
  • 1 cup sour cream (or Greek yogurt for a lighter option)
  • 1/2 cup white wine (or chicken/vegetable stock for a non-alcoholic version)
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme (or substitute with dried thyme)
  • Salt and black pepper, to taste
  • 1/2 tsp red pepper flakes (optional, for a spicy kick)

Instructions

  1. Sauté the Mushrooms:
    • In a large skillet over medium heat, melt 2 tbsp butter.
    • Add the sliced mushrooms in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown.
    • Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.
  3. Cook the Langostinos:
    • Season langostinos with salt and black pepper.
    • Push the mushrooms to one side of the skillet and add the remaining 1 tbsp butter.
    • Add the langostinos and cook for 2-3 minutes, until they turn opaque. Do not overcook, or they will become rubbery.
    • Remove the langostinos and mushrooms from the skillet and set aside.
  4. Prepare the Sauce:
    • In the same skillet, pour in white wine and deglaze the pan, scraping up any browned bits.
    • Let the wine reduce by half (about 2 minutes), then lower the heat.
    • Whisk in sour cream and season with salt, black pepper, and red pepper flakes (if using).
    • Stir in the chopped parsley and thyme, mixing until smooth and creamy.
  5. Combine & Simmer:
    • Return the mushrooms and langostinos to the skillet, stirring gently to coat in the sauce.
    • Let simmer for 5 minutes to blend the flavors and thicken slightly.
  6. Serve & Enjoy:
    • Serve hot over pasta, mashed potatoes, or with crusty bread.
    • Garnish with extra fresh parsley for a bright finish.

Notes

  • Substitutions: Use Greek yogurt instead of sour cream for a healthier twist or coconut cream for a dairy-free option.
  • Make it Spicy: Add a pinch of cayenne pepper or a splash of hot sauce for an extra kick.
  • Thickening Tip: If the sauce is too thin, mix 1 tsp cornstarch with 2 tsp water and stir it into the sauce.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the langostinos.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Sautéed
  • Cuisine: American, Seafood

Nutrition

  • Serving Size: 1 portion
  • Calories: 320 kcal
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 130mg

Keywords: langostino sauce, creamy seafood sauce, seafood pasta, langostino recipe

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Find it online: https://primedrecipes.com/langostino-sauce/