First, start by thawing the frozen langostino tails. I usually leave them in the fridge overnight, but if you're short on time, you can put them in a bowl of cold water for about 15-20 minutes. Once they're thawed, drain the water and pat them dry. This helps in achieving that perfect sear.

In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and starts to foam, add the minced garlic. Stir it gently. You want to infuse the oil with garlic flavor, not burn it. This usually takes about 1 minute. The aroma fills your kitchen, creating an inviting atmosphere.

Next, add the langostino tails to the skillet. They cook quickly, so don’t wander off! Cook them for about 3-5 minutes, stirring occasionally. You’ll know they’re ready when they turn a lovely pinkish color and are heated through.

Once the langostino is cooked, it's time to season. Squeeze in lemon juice, sprinkle sea salt, black pepper, crushed red pepper flakes, and smoked paprika. Toss everything together. Let the flavors mingle for an additional minute on the heat.

Finally, remove the skillet from the heat and toss in the fresh parsley. It brightens the dish and adds a lovely color. Give it one last gentle stir.