Langostino and Pasta with Pink Sauce

4 lg. cloves garlic - chopped

2 T butter

6-8 oz. frozen langostino 

3 oz. vodka or dry white wine
~ or fish or chicken stock

5 oz. spicy red sauce

5 oz. sour cream

Cook up your favorite spaghetti, vermicelli or angel hair pasta to al dente doneness, drain then put it in ice water.  This will turn it into a resistant starch that is much healthier than just cooked, hot pasta.

Thaw the langostino which is like a cross between a small lobster and a crawfish.  Do this in a strainer, catching the liquid in a container underneath.  Put the garlic and butter in a cold pan.  Heat and stir until the butter is bubbling and the garlic is starting to brown, then add the langostino.  Continue to saute' and stir just another minute or so.  Add the thawing liquid and get everything all bubbly again.  Pour in the three remaining ingredients that you've stirred together.  Heat only until it bubbles.  Remove from the heat.

Working quickly now, drain the pasta and plunge it into very hot water and drain again, putting it back into the original cooking pot.  Stir in the langostino and sauce.  Toss everything together and once again, while stirring, bring the sauce to a sizzle, then plate it.  Sprinkle with a little fresh chopped basil, parsley or dry dill.  You can also add some grated parmesan if you'd like, although food snobs say 'never combine fish and cheese.'
Your call 😉  This makes two servings. . .Lin