I actually was daydreaming about this recipe all day. I really wanted a creamy mushroom sauce and I had these langoustine tails just waiting for some love. It’s a bit soupy, which my husband wasn’t a big fan of, but I just slurped it all up and thought it was delicious so I decided to share anyway. If you don’t have langoustine tails hanging around, which would make total sense, you could easily swap them for shrimp and it would be just great too.
So zoodles…I have a spirulizer which makes the process really easy. I generally make my zoodles and then drop them in a strainer with some salt for about 20 minutes or more. Then I rinse them and barely cook them with whatever I’m doing. I’ve even made salads with them raw so they really don’t need much cooking.
Both the langoustine tails and the zoodles release their own water which is why this is a little more soupy than creamy. You could always reduce the sauce much more before adding the tails and zoodles, or even skip the broth, but I like the flavor combination of broth and coconut milk. Honestly, I really enjoyed it like this, so let me know what you think!
Langoustine Tails in Mushroom Cream Sauce
2 tsp. ghee
1 lg. shallot, thinly sliced
3 cloves garlic, minced
8 oz. mushrooms, thinly sliced (I used my food processor)
1/2 tsp. salt
1 c. broth, chicken or veggie
1 c. coconut milk
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. fresh ground black pepper
12 oz. langoustine tails (or shrimp)
3 zucchini, julienned, salted and rinsed (directions in notes above)
- Heat a large sauté pan over medium heat and melt the ghee.
- Add the shallots and sauté about 5 minutes until softened.
- Add garlic and sauté for about 30 seconds, then add the mushrooms and salt.
- Cook until they have released their water, about 5 minutes more.
- Add the garlic powder, onion powder, and pepper and then the coconut milk and broth.
- Simmer for about 10 minutes allowing the flavors to blend and the sauce to cook down.
- Add the langoustine tails and zoodles and mix everything together.
- Cook until the langoustine tails are done, about 3-4 minutes.
- Serve and enjoy!