Seafood Pasta with Linguine, Shrimp, and Mussels

Seafood lovers, rejoice! This Seafood Pasta with Linguine, Shrimp, and Mussels is the perfect combination of fresh seafood, tender pasta, and a creamy, lemony sauce that’s bursting with flavor. Whether you’re planning a cozy dinner or impressing guests, this dish is a guaranteed winner! Plus, it’s easy to make and comes together in under 35 minutes. Let’s dive into this delicious recipe that’s as beautiful as it is tasty!

Why You’ll Love This Recipe

• Bursting with fresh flavors: Sweet shrimp, briny mussels, and juicy cherry tomatoes come together with fragrant garlic and a splash of white wine.
• Quick and easy: With just 35 minutes from start to finish, this pasta feels gourmet but doesn’t require hours in the kitchen.
• Customizable: Don’t have shrimp or mussels? Swap with scallops or clams! Vegetarian? Try it with grilled veggies instead.

The Taste

This pasta is all about balance. The seafood is succulent and perfectly cooked, the tomatoes add sweetness, while the creamy sauce provides a luxurious coating to the linguine. The touch of lemon juice brightens the entire dish, giving it a fresh, zesty note that brings everything together. You’ll be left with a rich, yet light and flavorful meal that’s anything but ordinary!

Ingredients

• 12 oz linguine
• 1 lb mussels, cleaned and debearded
• 12 large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup white wine or chicken broth (non-alcoholic wine can be substituted)
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Necessary Tools

• Large pot for cooking the pasta
• Skillet or large pan
• Tongs for turning the shrimp
• Strainer for draining the pasta
• Knife for chopping vegetables and herbs

Ingredient Substitutions & Additions

• No mussels? Try clams or even scallops for a different seafood twist.
• Dairy-free option: Replace the heavy cream with coconut milk for a slightly sweeter, creamy sauce.
• Spice it up: Add more red pepper flakes for a spicier kick!
• Vegetarian alternative: Replace seafood with grilled zucchini, eggplant, or mushrooms for a veggie-packed meal.

Step-by-Step Instructions

1. Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside.

2. Prepare the Seafood

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink. Remove from the skillet and set aside.

3. Steam the Mussels

Using the same skillet, add the mussels and pour in the white wine (or chicken broth). Cover and cook for about 5 minutes, or until the mussels open. Discard any mussels that do not open.

4. Make the Sauce

Stir in the cherry tomatoes and cook for 2-3 minutes until they begin to soften. Add the heavy cream and lemon juice, bringing the sauce to a simmer. Let it cook for about 3-4 minutes, allowing the sauce to thicken slightly.

5. Combine & Serve

Return the shrimp to the skillet, toss to coat them in the sauce. Season with salt and pepper to taste. Add the cooked linguine to the skillet, tossing everything together so the pasta absorbs the flavors. Garnish with fresh parsley and basil. Serve immediately, preferably with some crusty bread to soak up the extra sauce!

What to Serve With Seafood Pasta

This pasta is delightful on its own, but pairing it with some sides can elevate your meal:

• Crusty garlic bread: Perfect for dipping into the creamy sauce.
• A crisp green salad: Something light and fresh, like arugula with lemon vinaigrette, will balance the richness of the pasta.
• White wine: A crisp Sauvignon Blanc or Pinot Grigio would complement the seafood flavors beautifully.

Tips for Perfect Pasta Every Time

• Cook your pasta al dente: This gives the dish the right texture and ensures the pasta doesn’t become mushy when combined with the sauce.
• Don’t overcook the shrimp: Shrimp cook quickly, and overcooking them can make them rubbery. Keep an eye on them, turning as soon as they turn pink.
• Fresh is best: Using fresh mussels and shrimp will provide the best flavor. Make sure to clean and debeard your mussels properly before cooking.

Storage Instructions

Leftovers? No problem!

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Warm it up in a skillet over low heat, adding a splash of cream or broth to revive the sauce.
• Freezing: It’s not recommended to freeze this pasta since seafood can become tough, and the cream-based sauce may separate.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp and mussels?

Absolutely! Just make sure to thaw them completely before cooking. For shrimp, pat them dry before adding them to the skillet to prevent excess moisture.

What if my mussels don’t open?

Mussels that don’t open after cooking should be discarded, as they were likely dead before cooking.

Can I make this recipe ahead of time?

While you can prep the seafood and sauce ahead, it’s best to cook the pasta right before serving to maintain its texture.

Conclusion

This Seafood Pasta with Linguine, Shrimp, and Mussels is a show-stopping dish that’s simple enough for a weeknight dinner but elegant enough to serve at your next dinner party. The fresh seafood, creamy sauce, and al dente pasta are a match made in heaven. Trust me, after one bite, this will become one of your go-to pasta dishes!

If you love this recipe, be sure to check out these other seafood delights:

• Shrimp and Lump Crab in a Creamy Cajun Alfredo Sauce
• Lemon Butter Baked Shrimp
• Creamy Parmesan Garlic Shrimp Pasta

And don’t forget to leave a review and share your creations on Pinterest! You can find us at The Flavor Vault on Pinterest.

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