Seafood Pasta with Linguine, Shrimp, and Mussels

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.