Prepare ingredients, roughly slice shallot and garlic, slice cherry tomatoes in half lengthwise. Zest and separately juice the lemon. Finely chop parsley. Remove shell from langostino tails if needed.

While water is coming to a boil, melt 2 TBSP of butter in a medium sauté pan. Add shallots and garlic, cook about 2 minutes.

Add the tomatoes and continue cooking for another 2-3 minutes, until tomatoes start to break down. Add the lemon juice and wine, cook an additional minute.

Add the langostino tails to the sauce and heat until fully cooked through.

Once water is boiling, add the pappardelle nests and cook as directed, for about 1.5 minutes.

Remove from boiling water and toss in the lemon wine langostino sauce. Adjust sauce with salt and pepper as needed.

To plate, split pasta and langostino into desired portions, top with remaining sauce. Sprinkle fresh parsley over top and fresh cracked black pepper. Enjoy.