Ingredients:

  • 1 lb (450g) frozen langostino, thawed, peeled, and deveined
  • 2 medium zucchinis, sliced into half-moons
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • Fresh basil leaves, for garnish
  • 2 cups fresh basil leaves, packed
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/3 cup (30g) grated Parmesan cheese
  • 1/4 cup (30g) pine nuts or walnuts
  • 2 cloves garlic, minced
  • Salt to taste

Instructions:

  1. Combine basil leaves, pine nuts, garlic, and Parmesan in a food processor. Pulse until coarsely chopped. Drizzle in olive oil until smooth and season with salt.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  3. Add sliced zucchini, season with salt and pepper, and sauté until tender, about 3-4 minutes.
  4. Add thawed langostino to the pan and cook until pink and opaque, about 3-5 minutes. Drizzle with lemon juice and stir.
  5. Reduce heat to low, add pesto to the sauté mixture, and stir gently to coat evenly. Heat for an additional 1-2 minutes.
  6. Plate the sautéed langostino and zucchini. Garnish with fresh basil leaves.