Langoustine Linguine

Ingredients:
Olive oil
Juice from 2 lemons
Lemon zest from 1 lemon
Salt
Pepper
6 cloves of fresh chopped garlic
Garlic powder
Onion powder
Ground cayenne pepper
Italian seasoning blend
20 saffron saffron threads
16oz Langoustine tails
One pint heavy cream
10oz sliced baby portobello mushrooms
3/4 White wine Sauvignon Blanc
Salted Butter
2 shallots
Chopped green onion

Instructions:
Boil linguine noodles in salted water with olive oil until Al dente or to personal liking
Strain and rinse noodles with hot water
Set for the side

Sauté precooked or raw langoustine tails in butter, olive oil, 1/2 clove chopped garlic, pinch of chopped scallions for a few minutes or until cooked (if raw) lightly salt while cooking (optional)
Set to the side

Saute sliced baby portobello mushrooms in butter, olive oil, 1/2 clove chopped garlic, pinch of chopped scallions for a few minutes then season with (about 1/2 tsp each) salt, pepper, garlic powder, onion powder
Set to the side

Make the sauce
Heat pan to medium low
Add 1 tbs butter and melt
One tablespoon extra virgin olive oil
Add remaining shallots/chopped garlic and 3/4 of the lemon zest cook till browned,
Add 3/4 cups white wine and simmer for a few minutes
Add heavy cream and juice from 2 lemons
Simmer and add 1tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1tsp onion powder, 1 tsp Italian season blend, 1/4 tsp ground cayenne pepper(optional) and 20 saffron threads

Add langoustine tails and mushrooms and simmer for 2 minutes

Serve over linguine and enjoy

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