Description
A delicious and vibrant seafood pasta dish featuring linguine tossed with succulent shrimp, steamed mussels, cherry tomatoes, and fresh herbs in a light white wine sauce. Perfectly balanced with a hint of garlic, shallots, and optional red pepper flakes for a touch of heat, this recipe is quick to prepare and ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 12 oz linguine
Seafood and Aromatics
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 tsp red pepper flakes (optional)
- 1 lb large shrimp, peeled and deveined
- 1 lb fresh mussels, cleaned and debearded
Sauce and Finishings
- 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)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water for later use, then set the pasta aside.
- Sauté aromatics: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic, chopped shallot, and red pepper flakes if using. Sauté for 1 to 2 minutes until the mixture is fragrant and softened.
- Cook seafood and steam mussels: Add the shrimp to the skillet and cook for 2 to 3 minutes until they begin to turn pink. Add the cleaned mussels and pour in the dry white wine. Cover the pan and allow the mussels to steam for 4 to 6 minutes, or until they open. Discard any mussels that remain closed.
- Add tomatoes, butter, and pasta: Stir in the halved cherry tomatoes and butter if using, then add the cooked linguine. Toss gently to combine all ingredients. Add some reserved pasta water gradually if the sauce needs more moisture or to better coat the pasta.
- Finish and serve: Stir in the chopped fresh parsley and squeeze the juice of half a lemon over the pasta. Season with salt and freshly ground black pepper to taste. Serve hot alongside crusty bread or a light green salad.
Notes
- Reserve some pasta water to adjust the sauce consistency as needed.
- Discard any mussels that do not open after steaming to ensure safety.
- The red pepper flakes are optional and can be omitted or adjusted according to heat preference.
- For a richer sauce, add butter at the end; otherwise, it can be omitted for a lighter dish.
- Serve immediately for the best texture and freshness.
