Description
A delicious and easy-to-make seafood pasta dish featuring linguine, shrimp, and mussels, perfect for a special dinner or a weeknight meal.
Ingredients
Scale
- 12 oz linguine
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 lb large shrimp, peeled and deveined
- 1 lb fresh mussels, cleaned and debearded
- 1/2 cup dry white wine (or seafood broth)
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 2 tbsp butter (optional, for richness)
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet or sauté pan, heat olive oil over medium heat. Add garlic, shallot, and red pepper flakes. Sauté for 1–2 minutes until fragrant.
- Add shrimp to the skillet and cook for 2–3 minutes until they start to turn pink. Add the mussels and pour in the wine. Cover and steam for 4–6 minutes, or until mussels open. Discard any mussels that don’t open.
- Add the cherry tomatoes, butter (if using), and cooked linguine to the skillet. Toss everything gently to combine. Add reserved pasta water a bit at a time if more moisture is needed.
- Stir in fresh parsley, lemon juice, and season with salt and pepper to taste. Serve hot with crusty bread or a light salad.
Notes
- Feel free to adjust the amount of red pepper flakes based on your heat preference.
- Make sure to discard any mussels that do not open during cooking.
- This dish pairs well with a crisp white wine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg