Seafood Pasta with Linguine, Shrimp, and Mussels
A beautiful blend of the ocean’s bounty and Italian flair, this Seafood Pasta with Linguine, Shrimp, and Mussels is both elegant and easy to prepare. With a garlicky white wine sauce, al dente linguine, and tender, perfectly cooked seafood, it’s perfect for romantic dinners, holidays, or any night you want something a little special.
Equipment
- Large pot for boiling pasta
- Large deep skillet or sauté pan with lid
- Tongs
- Strainer or colander
- Knife and cutting board
Ingredients
- 12 oz linguine
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned and debearded
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- ½ tsp red pepper flakes (optional)
- ½ cup dry white wine
- ½ cup pasta water (reserved)
- Juice of ½ lemon
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Cook the PastaBring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
- Sauté AromaticsIn a large skillet, heat olive oil over medium heat. Add garlic, shallot, and red pepper flakes (if using). Cook until fragrant, about 2 minutes.
- Deglaze with WinePour in the white wine and bring to a simmer. Cook for 2–3 minutes to let the alcohol evaporate slightly.
- Steam the MusselsAdd mussels to the pan and cover. Cook 5–6 minutes until mussels open. Discard any that don’t open.
- Add the ShrimpStir in shrimp and cook uncovered until pink and opaque, about 3–4 minutes.
- Combine with PastaAdd cooked linguine to the pan along with lemon juice, parsley, and reserved pasta water. Toss gently until everything is coated and heated through.
- ServePlate immediately, garnished with more fresh parsley, cracked pepper, and lemon wedges.
Notes
- Freshness Matters: Always use the freshest seafood you can find. Fresh mussels should be closed or close when tapped—discard any that are open and don’t close when tapped or have a strong odor.
- Pasta Timing Tip: Time your pasta so it finishes cooking just as the seafood is ready. This prevents overcooking either element and ensures a hot, cohesive dish.
- Wine Substitute: If you prefer not to use wine, substitute it with seafood or vegetable broth and a splash of white wine vinegar or lemon juice for acidity.
- Spice Control: Adjust or omit red pepper flakes based on your heat preference.
- Make It Creamy: For a creamier version, add a splash of heavy cream or a dollop of mascarpone in the final step.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid toughening the shrimp or mussels.
- Don’t Overcrowd: When cooking the seafood, use a large enough pan so everything cooks evenly without steaming too much.