Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pound raw langostinos, peeled and deveined
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice

Instructions:

  1. In a bowl, toss the langostinos with paprika, lemon juice, salt, and pepper; set aside.
  2. Heat the butter and olive oil in a large skillet over medium heat.
  3. Add the chopped onion and sauté until translucent, about 4-5 minutes.
  4. Stir in garlic and cook for an additional minute until fragrant.
  5. Add the sliced mushrooms to the skillet.
  6. Sauté until the mushrooms are browned and any liquid has evaporated, about 5-7 minutes.
  7. Pour in the broth and bring to a simmer, scraping any bits off the bottom.
  8. Stir in the heavy cream and thyme; let the sauce reduce slightly for 3-4 minutes.
  9. Taste and season with salt and pepper as needed.
  10. Add the seasoned langostinos to the skillet and cook until just opaque, about 3-5 minutes, stirring occasionally.
  11. Once the langostinos are cooked through, serve immediately over rice, pasta, or with crusty bread to soak up the gravy.