North Sea Langoustine Pasta with Garlic & Lemon *North Sea Recipe*

There’s nothing quite like the taste of fresh langoustine. Caught just hours before cooking, they’re sweet, delicate, and full of flavour. I’ve been fishing the North Sea for 15 years aboard my trawler Children’s Hope, and I can tell you, langoustine doesn’t need much to shine.

This is a simple pasta dish I often think about while out at sea. It’s quick to make, full of flavour, and brings the ocean straight to your table.

Buy Langoustines Direct From Our Trawler

🧾 Ingredients

Serves 2–3

• 500g fresh langoustine (shells on or peeled, your choice)

• 3 cloves garlic, finely chopped

• A handful of fresh parsley, chopped

• 200g spaghetti or linguine

• 2 tbsp olive oil

• ½ tsp sea salt

• Black pepper, to taste

• Juice of half a lemon

• Optional: pinch of chilli flakes for heat

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🍳 Method: How to Make It

1. Cook the pasta

Bring a large pot of salted water to the boil. Add your spaghetti and cook until al dente, then drain, saving a small cup of the pasta water for later.

2. Prepare the langoustine

If your langoustine are whole, you can keep them in the shell for flavour or peel them for easier eating. I like to leave the tails in for presentation.

3. Sauté garlic and langoustine

In a large frying pan, heat the olive oil on medium. Add the chopped garlic and stir gently until fragrant but not browned.
Add the langoustine and cook for 2–3 minutes until they turn pink and start to curl.

4. Toss it all together

Add the cooked pasta directly to the pan with a splash of reserved pasta water. Toss everything together for 1–2 minutes. Add lemon juice, sea salt, cracked black pepper, and fresh parsley. Mix gently to combine.

5. Serve immediately

Dish up while hot. Serve with crusty bread, a cold glass of white wine, and a view of the sea if you’re lucky.

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🌊 Fisherman’s Note

When langoustine is this fresh, less is more. You don’t need cream, cheese, or a long list of ingredients. Garlic, oil, and a bit of lemon let the sweetness of the seafood shine.

If you're buying langoustine from a supermarket, you're likely getting a catch that's been frozen and shipped. I sell direct from my boat to make sure you get it as nature intended, fresh from the North Sea, packed with flavour.

🛒 Order fresh langoustine, haddock, monkfish and more from my catch of the day – Visit My Shop

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📌 Tips & Variations

• Add cherry tomatoes or spinach for colour.

• Swap parsley for dill or chervil if you fancy a twist.

• Try it with monkfish or crab using the same base.

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🐟 Want More Recipes?

I’ll be sharing more seafood recipes soon, from grilled squid to proper haddock and chips. Follow my blog or subscribe for updates straight from the deck of Children’s Hope.

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🧭 About Me

I’m Irfan, a full-time fisherman from the North Coast of Scotland. I’ve spent the last 15 years fishing the North Sea aboard my trawler, Children’s Hope. I catch langoustine, haddock, crab, monkfish, squid, octopus, and other seafood and sell it directly from the boat to your door.

🔗 Want to try this at home with the freshest catch?
You can order langoustine and other seafood directly from my boat here.