Langostino-Trout with Butter Garlic Pepper Pasta

There are times, especially during this pandemic, I've found myself perfectly comfortable just staying at home, for long stretches of time.  As much as I love grocery shopping, that's also been excluded and I've been challenged to create interesting dishes with what I have on hand.

Having just come home a week ago from 10 days in Arizona, with a 400 mile road trip on either end getting to, and bringing my dogs home from, the dog sitter, I have yet to shop, and don't want to for another couple days. It's fun to see what can be created with just things on hand I wouldn't normally put together.

I had that amazing Minnesota Lake Trout yesterday, and I knew I had Langostino in the freezer.  My first instinct would be to make these into a chowder, but I don't have cream or celery, so that option's out.

Lately I've been craving Angel Hair Pasta, so I've decided to run with that for another one-of-a-kind, empty-the-pantry-and-'fridge inspired dish.

1/2 lg. Vidalia onion
6 big cloves of garlic
2 med. carrots
2-4T single source EVOO
1/2c mild & 1/2c hot Ajvar sauce
1/2-1c water
meat from one cooked trout

12-20oz. frozen langostino thawed
2-5T butter
1/2c chopped onion
Old Bay Seasoning

1/4c drained-rinsed capers
10oz. jar mushrooms - drained
2/3c sliced kalamata olives
1-2T fresh chopped dill
juice of 1 lemon
2T lobster flavor Better Than Bouillon
smokey salt  and chipotle seasoning

Chop the onion, garlic and carrots and sauté in the olive oil until slightly brown and the onion is translucent.  Add the Ajvar and water.  Simmer this, covered, for half an hour then add the meat of the trout.  Meanwhile, sauté the langostino in a little of the butter, over medium-high heat. As it simmers, drain off the liquid into the pot of fish sauce.  Add more butter and increase the heat, cooking until the pan is almost dry and the langostino are nicely browned.

Combine these now, with the sauce, over low heat. Bring this to a low simmer and add the last group of ingredients, simmering an additional 5 minutes.  Serve over angel hair, spaghetti or linguini pasta. . .Lin