Picante de Langostinos is a luxurious Peruvian shrimp dish that perfectly balances the rich creaminess of heavy cream with the deep, smoky heat of ají panca chilies. This coastal delicacy showcases Peru's mastery of seafood dishes and its skilled use of native chilies.

The dish emerged from Peru's coastal regions, where abundant seafood meets the country's diverse chili peppers. It represents the fusion of indigenous ingredients with European culinary techniques, particularly evident in the use of cream and wine alongside traditional Peruvian ají panca.

The preparation begins with sautéing garlic until golden, then incorporating ají panca paste to create a flavorful base. White wine is added and reduced to concentrate the flavors, followed by heavy cream to create a silky sauce. Finally, fresh shrimp are gently cooked in this aromatic sauce until they turn pink and tender, careful not to overcook them to maintain their succulent texture.

Modern interpretations of this dish might include adding mushrooms for extra umami, incorporating different seafood like scallops or fish, or adjusting the spice levels to taste. Some chefs experiment with coconut milk instead of cream for a lighter version, while others might add a touch of Pisco for an extra layer of Peruvian flavor.

In Peru, Picante de Langostinos is typically served as a main course, often accompanied by steamed white rice to soak up the flavorful sauce. Some restaurants also serve it with sliced boiled potatoes or crusty bread. It's particularly popular in Lima's upscale restaurants and coastal towns.

While undeniably delicious, this dish is relatively rich, containing approximately 400-450 calories per serving. The shrimp provide high-quality protein and omega-3 fatty acids, while ají panca offers antioxidant properties. However, due to the cream content, those watching their saturated fat intake might want to enjoy it in moderation. The dish contains shellfish, a common allergen, and those with seafood allergies should avoid it.