From Jessica's Kitchen

gluten free dairy free soy free recipes

  • Home
  • Recipes
  • About
You are here: Home / main dishes / Light and Easy Spaghetti with Lemon, Fennel, Basil, and Langoustine

Light and Easy Spaghetti with Lemon, Fennel, Basil, and Langoustine

April 21, 2015 By Jessica

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

When I think of pasta I think big bowls smothered in sauce. And although most pasta dishes kind of make you wish you had those big, stretchy sweatpants on … not today. Light and easy is on my mind.

Can you believe this is Los Angeles? Need a pick-me-up.

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

In need of some of mother nature’s sunshine: lemons. Pasta, sans sauce, full of lemon and fennel with langoustine is dinner tonight. A light pasta perfectly suited for my slow and aging metabolism.

Where are you California sunshine that I know and love?

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

This is so LIGHT and EASY and READY IN LESS THAN THIRTY MINUTES! 

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

And to all the naysayers who feel pasta and a good dose of sauce go together like peanut butter and jelly: pasta is downright delicious without the heaps of sauce. Some fresh seasonal ingredients and good olive oil are all you need. Yes! Your waistline will thank you.

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

The recipe came on a whim. I have never made this before. It came about from walking by the big bowl of lemons I have on my counter. Every time I would walk by I would get a nice whiff of lemon. Which reminded me that on a day like this pasta with citrus would be perfect. We have two lemon trees in the back that are wonderful to us. Lemons for picking all of winter and most of spring that I use up tirelessly.

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

You know how the lemon oil lingers on your fingers after you peel the zest? Isn’t it heavenly? I love that. So invigorating. One of my favorites scents … and fruit. I love cutting up a whole lemon into wedges as if it were an orange. Do you do that too? Tell me you do.

So I got a little excited and created this recipe around these fragrant lemons. I think you will love it.

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

But pasta with lemons alone didn’t feel like dinner, at least not for my 5 boys.

We need fennel too. Stems and all.

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Hmm, what else.

While scouring my freezer I found bags of langoustine and the usual staples for pasta in the fridge: onions, and garlic. Then basil came to mind.

Ooh fennel, basil, lemon, and langoustine would go so well together … need to get some basil on my way to pick up …

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

If you’re not into langoustine (taste like mild lobster), add shrimp or chicken. If you are vegan, easily leave it out. You will still be getting a good helping of protein from the quinoa pasta and not to mention all the vitamin C to kick any cold bugs away. Heck, add a few splashes of white wine, or Pernod if you like. I would have but didn’t have any.

This dish is an open-minded one. And healthy. And feels so light while eating it that you may eat more (ahem) than you should. Kind of like a noodle bowl with Italian-inspired ingredients. Hmm, an Italian noodle bowl. Is there such a thing?

This pasta dish was a big hit amongst the family. Yeah, it was pretty delish …

Mom, the sliced lemons don’t taste bitter, what did you do?

Sliced them thin, that’s all.

Wow, really.

Many loud slurps …

Mom this is really good. The lemons look like pinwheels. Cool.

Thanks.

What’s for dessert?

Berries.

Um, no thanks.

Not your typical pasta dish but wait until you try it … enjoy!

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Serves 6 bowls. Cut ingredients portions in half to serve 4 medium bowls.

Ingredients:

4-5 tablespoons olive oil (not extra virgin)
2 pounds frozen langoustine (I used 2 bags of Trader Joe’s brand), thawed on the counter for 30 minutes
2 medium onions, diced
3 tablespoons minced garlic
2 lemons, zest then slice thinly (I used a mandolin on 1/8 inch setting)
juice of 1 lemon, about 2 tablespoons
1 fennel with stem, thinly sliced (also used a mandolin for this)
2 large handfuls fresh basil, stems removed, thinly sliced
2 tablespoons GF sherry vinegar
3 teaspoons kosher salt
2 teaspoons crushed black pepper

Pasta:
5 quarts of water
2 packages quinoa pasta (I use Andean Dream)
1 tablespoon kosher salt

Extra virgin olive oil for serving

Optional: sliced lemon and fennel (we also love some slices raw), and fresh basil leaves for garnish
Optional: Red chili cayenne peppers (for some kick)

Preparation:

Preheat oven temperature to 400 degrees F (204 C)

Prepare a baking sheet lined with parchment paper then add the drained langoustine (pat dry if needed). When preheated, bake for 8-10 minutes until opaque and bright in color. Set aside while preparing the other ingredients.

Note on lemons: You will need a mandolin to slice the lemons thinly so they don’t taste bitter. If you do not have one, I suggest zesting the lemons then peeling off the skin and pith (white part) and slice into segments instead. Keep your lemons at room temperature, it will yield more juice and taste more like lemon than refrigerated lemons.

Note on zest: I did this with a zest peeler, not a microplane. Use a microplane if you do not have one.

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Meanwhile, slice and dice all your ingredients before cooking as this dish does come together quickly.

Now that the water for the pasta is on and all your ingredients are ready, set a large skillet on medium-high heat. When hot add olive oil; when it appears thin and runny add onions and cook for a few minutes, stirring occasionally, until opaque. Add garlic, stir for another minute. 

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Then add kosher salt, and pepper. Stir again. Add lemon zest, lemon juice, and sliced lemons, stir.

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

For the pasta: pasta water should be boiling by now. When boiling add tablespoon of kosher salt. Then add spaghetti (I cut ours in half for the kids, you can leave it whole if you like) and bring it back to a boil to cook 6-8 minutes.

Add sliced fennel, stir to combine for 1-2 minutes.

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Add sliced basil then sherry vinegar to the skillet. Stir to combine well.

IMG_2915

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Add cooked langoustine with a slotted spoon (I don’t add the liquid residual from the langoustines since my kids think it tastes too fishy, add it in if you like for more seafood flavor, it will not affect the salt content).

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Drain and add cooked pasta to the skillet.

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Lightly toss to combine.

By the way, this brand of quinoa pasta tastes like the real deal. No starchy, sticky stuff like some other brands. It does cost a bit more but truly worth it. #notanad

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Add a few drizzles of extra virgin olive oil before serving and optional fresh garnishes. Taste before serving to see if additional salt or pepper is needed. Serve immediately.

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

Light-and-Easy-Spaghetti-with-Langoustine-Lemon-and-Fennel-From-Jessicas-Kitchen

 

Don't miss a recipe! Subscribe here.

gluten free dairy free recipes
recipe image
Recipes
Light and Easy Spaghetti with Lemon, Fennel, Basil, and Langoustine
Published On
2015-04-21
Preparation Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Average Rating
4.51star1star1star1star1star Based on 4 Review(s)

Filed Under: main dishes, pasta Tagged With: dairy-free, gluten free recipes, gluten-free, lemon, light and easy recipes, main dishes, pasta, soy-free, vegan-optional

« Chocolate Chip Cookies {gluten free, dairy free, soy free, vegan} + Mother’s Day gift ideas and our trip to NY
Shrimp ’n Slaw Sandwich + Onion Rings »

Comments

  1. Barbara says

    April 21, 2015 at 6:02 pm

    Your pictures make my mouth water. What a beautiful dish.
    Reply
  2. Marianne says

    April 21, 2015 at 6:19 pm

    What a beautiful pasta plate! Your combination of ingredients sounds so yum and so simple. I'm with you on the sauce free and making this for dinner tomorrow :)
    Reply
  3. Jenna says

    April 21, 2015 at 6:22 pm

    YUM! I'm loving your light pasta recipe and all the lemon in here. I can eat that whole bowl!!
    Reply
  4. Carly says

    April 21, 2015 at 6:25 pm

    I can't wait to try this! Looks so good. Quick question: if I did add white wine how much would you suggest? Think my fiance will go crazy for this!
    Reply
    • Jessica says

      April 22, 2015 at 8:11 am

      I think 1/2 to 1 cup then let it reduce a bit (cook for 3 minutes), any more than that it may get soupy. The rest is for drinking :) Enjoy!
      Reply
  5. India says

    April 21, 2015 at 7:16 pm

    Looks amazing and like gluten pasta. I was wondering about the bitter taste sliced lemon has so I just sliced one with my mandolin because I was curious. No bitterness! Who knew?? Just ordered the pasta on Amazon!!
    Reply
  6. Stella says

    April 21, 2015 at 7:29 pm

    Ha! I like the comment in your post about needing mother's nature sunshine: lemons being that tomorrow is Earth Day! A beautiful meal to celebrate Earth Day (without the seafood I'm plant based), thanks Jessica :)
    Reply
    • Jessica says

      April 22, 2015 at 8:06 am

      Funny! Google reminded me today. Thanks Stella, enjoy and Happy Earth Day!
      Reply
  7. Tina says

    April 21, 2015 at 9:52 pm

    What a nice use of lemons! What size pan do you use to make pasta for six? I can hardly fit pasta for four people in my pan! Looks delicious and so spring!
    Reply
    • Jessica says

      April 22, 2015 at 8:04 am

      Thanks Tina! :) I use a 14 inch pan. It's huge but does the job!
      Reply
  8. Larissa says

    April 22, 2015 at 8:29 am

    Beautiful!!
    Reply
  9. Freddie says

    April 22, 2015 at 8:32 am

    This looks like it's full of flavor but not too heavy. Love that there's no sauce, just raw flavors and wonderful colors. So jealous of your lemon tree! Any idea on where I can snatch one? I'm in the LA area
    Reply
  10. Jackie says

    April 15, 2016 at 9:38 pm

    Great recipe! Happy I gave it a try, so light and gratefully easy after a long day.
    Reply
    • Jessica says

      April 21, 2016 at 9:30 am

      Thanks so much Jackie! Happy you loved it. :)
      Reply
  11. Cecily says

    July 22, 2020 at 11:37 am

    Made this tonight without fennel (COVID-19 means fewer things available). Otherwise, close to recipe. I thought it was exceptional. My husband thought it was too citrusy— so next time I’ll take the citrus out before serving. Delicious!
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

Follow From Jessica's Kitchen's board Gluten Free + Dairy Free Recipes (Sweet) on Pinterest.

Recent Posts

  • Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
  • Back to School Sandwich Inspiration (gluten free, dairy free, soy free, nut free)
  • Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo and vegan friendly)
  • Bagel Egg Kale Strata (gluten free, dairy free, soy free)
  • Asparagus Fennel Basil Soup (dairy free, gluten free, paleo, vegan friendly)

Categories

Also Seen in…

Elle Decor
FoodRhythms
Once a Month Meals
Gluten Free & More Magazine
Foodista
Daiya Foods
Yummly
Foodgawker
BRIT + CO
Delight Gluten Free

Food Advertising by logo
fromjessicaskitchen's Recipes, Reviews, Photos on United States Restaurant Guide

Copyright © 2023 · From Jessica's Kitchen · Privacy Policy