Description
This seafood pasta with linguine, shrimp, and mussels brings to mind coastal dinners where the ocean breeze and fresh seafood create a perfect combination. It’s a delicious, elegant dish that’s surprisingly easy to prepare, making it ideal for a special occasion or a delightful weeknight meal. Enjoy the taste of the sea right at your table!
Ingredients
Scale
- 12 ounces linguine
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup white wine (or chicken broth)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Cook Linguine:
Cook the linguine according to package instructions until al dente. Drain and set aside. - Prepare Seafood:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. - Add Wine and Tomatoes:
Pour in the white wine and diced tomatoes. Bring to a simmer and cook for 3-4 minutes to let the flavors combine. - Cook Mussels:
Add the mussels to the skillet. Cover and cook for 5-7 minutes, or until the mussels open. Discard any that do not open. - Cook Shrimp:
Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. - Add Cream and Season:
Stir in the heavy cream, fresh parsley, and red pepper flakes (if using). Season with salt and pepper to taste. Cook for an additional 1-2 minutes, just until the cream is heated through. - Combine with Pasta:
Add the cooked linguine to the skillet and toss to coat with the sauce and seafood. Heat through for 1-2 minutes. - Serve:
Serve the seafood pasta with lemon wedges on the side. Garnish with extra parsley if desired.
Notes
Feel free to swap out shrimp or mussels with your favorite seafood such as clams or scallops. Serve with crusty bread to soak up the flavorful sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes