Description
A delicious Italian seafood pasta featuring linguine tossed with succulent shrimp, fresh mussels, cherry tomatoes, and a flavorful garlic-white wine sauce, finished with lemon zest and fresh parsley for a bright, satisfying meal perfect for seafood lovers.
Ingredients
Scale
Pasta and Seasoning
- 12 ounces linguine pasta
- 1 tablespoon salt for pasta water
- Salt and black pepper to taste
Seafood and Vegetables
- 1 pound large shrimp, peeled and deveined
- 1 pound fresh mussels, cleaned and debearded
- 1 cup cherry tomatoes, halved
Sauce and Aromatics
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 cup seafood stock or chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve about 1/2 cup of the pasta water and drain the rest.
- Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the finely chopped shallot and cook for about 2 minutes until softened.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Deglaze and Simmer: Pour in the dry white wine and seafood stock, bringing the mixture to a gentle simmer.
- Cook Mussels: Add the cleaned mussels to the skillet, cover, and cook for 4 to 5 minutes until the mussels open. Discard any mussels that remain closed.
- Add Shrimp and Tomatoes: Stir in the shrimp and cherry tomatoes, cooking for about 3 minutes until shrimp turn pink and are fully cooked.
- Finish the Sauce: Stir in lemon juice and lemon zest to brighten the flavors.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Season and Garnish: Taste and adjust seasoning with salt and black pepper. Sprinkle fresh parsley and Parmesan cheese over the top before serving.
Notes
- Use the freshest seafood possible for the best flavor.
- Clams can be substituted for mussels if preferred.
- For a richer sauce, add a splash of heavy cream at the end of cooking.
