Description
A delightful Italian-American seafood pasta featuring linguine tossed with succulent shrimp and fresh mussels in a flavorful garlic, white wine, and tomato sauce. This hearty yet light dish is perfect for seafood lovers seeking a savory and satisfying main course.
Ingredients
Scale
Pasta
- 12 ounces linguine pasta
Seafood
- 1 pound large shrimp, peeled and deveined
- 1 pound fresh mussels, cleaned and debearded
Sauce & Flavorings
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1 can diced tomatoes, drained
- 1/2 cup seafood stock or chicken broth
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook Pasta: Boil the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
- Sauté Aromatics: In a large skillet or deep pan, heat olive oil over medium heat. Add the shallot and cook for 2 minutes until softened.
- Add Garlic and Spice: Stir in minced garlic and crushed red pepper flakes, cooking for 30 seconds to release their flavors.
- Cook Shrimp: Add the shrimp to the pan and cook for 2 minutes per side until they turn pink. Remove shrimp and set aside.
- Deglaze and Simmer: Pour in the white wine and simmer for 2 minutes to reduce slightly.
- Add Tomatoes and Stock: Stir in drained diced tomatoes and seafood stock, bringing the mixture to a gentle simmer.
- Cook Mussels: Add cleaned mussels, cover the pan, and cook for 5 to 7 minutes until mussels open. Discard any that remain closed.
- Combine Ingredients: Return shrimp to the pan along with butter, fresh parsley, and lemon juice. Add the cooked linguine and toss to combine, adding reserved pasta water if needed to loosen the sauce.
- Season and Serve: Taste and adjust salt and black pepper as needed. Serve immediately with optional grated Parmesan cheese.
Notes
- Ensure mussels are fresh and tightly closed before cooking to guarantee they are safe to eat.
- You can substitute clams or scallops for part of the seafood for variation.
- For a richer sauce, stir in a splash of heavy cream just before serving.
