Ingredients
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 Pasta: Cook the linguine according to package instructions until al dente. Drain and set aside.
Prepare Seafood:
Cook Garlic: 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.
Final Touch:
Add Cream and Seasoning: 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: Serve the seafood pasta with lemon wedges on the side. Garnish with extra parsley if desired.
Leave a Comment