Description
A delightful Italian seafood pasta featuring tender linguine tossed in a flavorful tomato and white wine sauce, loaded with succulent shrimp and mussels, finished with fresh parsley, lemon juice, and Parmesan cheese for a perfect balance of rich and zesty flavors.
Ingredients
Scale
Pasta
- 12 ounces linguine pasta
Seafood
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 and 1/2 cups crushed tomatoes
- 1/2 cup seafood or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese
- Lemon wedges for serving
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sauté Aromatics: In a large skillet or pot, heat the olive oil and butter over medium heat until melted and hot. Add the finely chopped onion and cook for 4 to 5 minutes until softened and translucent.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and red pepper flakes if using, cooking for about 1 minute until fragrant but not browned.
- Deglaze with White Wine: Pour in the dry white wine and let it simmer for 2 to 3 minutes to reduce slightly and concentrate flavors.
- Add Tomatoes and Broth: Stir in crushed tomatoes, seafood or chicken broth, salt, and black pepper. Bring the mixture to a gentle simmer.
- Cook Shrimp: Add the peeled and deveined shrimp to the sauce, cooking for 2 to 3 minutes until they start to turn pink and firm up.
- Steam Mussels: Add the cleaned mussels to the pot, cover with a lid, and cook for 5 to 7 minutes until the mussels open. Discard any mussels that remain closed after cooking.
- Toss Pasta with Sauce: Add the cooked linguine to the seafood sauce and toss gently to combine, adding reserved pasta water as needed to loosen the sauce to desired consistency.
- Finish with Parsley and Lemon: Stir in fresh chopped parsley and lemon juice for brightness and freshness.
- Serve: Plate the seafood pasta, topping with grated Parmesan cheese and lemon wedges for extra flavor.
Notes
- Discard any mussels that remain closed after cooking to ensure food safety.
- Do not overcook the shrimp to keep them tender and juicy.
- Fresh seafood provides the best flavor, but thawed frozen shrimp can be substituted if fresh is unavailable.
