Zesty Seafood Pasta with Linguine, Shrimp, and Mussels Recipe

Seafood lovers often dream about a perfect pasta dish that combines linguine with succulent shrimp and briny mussels.

Ocean-fresh ingredients sparkle in this Mediterranean-inspired creation.

Delicate shellfish nestle among silky noodles, creating a symphony of marine flavors.

Coastal traditions inspire every bite of this elegant meal.

Each forkful promises a delightful journey through coastal culinary landscapes.

Quick preparation meets sophisticated taste in this restaurant-quality recipe.

Dive into an unforgettable dining experience that will transport you straight to the Italian shoreline.

Why Seafood Pasta with Linguine, Shrimp, and Mussels Stands Out

• Impress Dinner Guests: Create a restaurant-quality seafood pasta that looks and tastes sophisticated, perfect for making a memorable meal that will wow your friends and family.
• Packed with Flavor: Combine white wine, garlic, tomatoes, and cream for a rich, complex sauce that brings out the natural sweetness of fresh seafood, delivering an incredible taste experience.
• Quick and Straightforward Preparation: Prepare this gourmet dish in just a few simple steps, making it accessible for home cooks with basic kitchen skills who want a delicious seafood meal without complicated techniques.
• Versatile Meal Option: Adaptable for romantic dinners, special occasions, or a weekend treat, this pasta works great as a main course that feels indulgent yet isn't overly complicated to make.

Ingredients for Seafood Pasta with Linguine, Shrimp, and Mussels

• Linguine: A classic Italian pasta that provides a perfect base for the seafood sauce.
• Shrimp: Tender seafood that adds protein and delicate flavor to the dish.
• Mussels: Fresh shellfish that brings a rich, oceanic taste to the pasta.

• Olive Oil: Helps to sauté the garlic and create a smooth base for the sauce.
• Garlic: Adds aromatic and savory depth to the seafood dish.
• White Wine: Provides a light, acidic element that enhances the seafood flavors.
• Diced Tomatoes: Adds brightness and slight acidity to the sauce.
• Heavy Cream: Creates a rich and velvety texture for the pasta sauce.
• Fresh Parsley, Red Pepper Flakes: Herbs and spices that add freshness and a touch of heat.

• Salt, Black Pepper: Classic seasonings that balance and enhance the overall flavor of the dish.
• Lemon Wedges: Provides a fresh, citrusy finish to brighten the seafood pasta.

How to Prepare Seafood Pasta with Linguine, Shrimp, and Mussels

Step 1: Boil Pasta Perfectly

Cook linguine in salted boiling water until tender yet firm. Once cooked, drain and set the pasta aside, ready for its flavor transformation.

Step 2: Awaken Aromatic Base

Heat olive oil in a large skillet. Sprinkle minced garlic and sauté until golden and fragrant, releasing its magical essence.

Step 3: Create Liquid Symphony

Pour in crisp white wine and juicy diced tomatoes. Let the mixture simmer and dance together, blending flavors for 3-4 minutes.

Step 4: Welcome Ocean Treasures

Gently add mussels to the skillet. Cover and let them steam, allowing shells to pop open within 5-7 minutes. Remove any stubborn unopened shells.

Step 5: Introduce Succulent Shrimp

Slide plump shrimp into the bubbling sauce. Cook until they transform into beautiful pink crescents, approximately 2-3 minutes.

Step 6: Elevate With Creamy Touches

• Heavy cream
• Fresh chopped parsley
• Red pepper flakes

Season with salt and pepper. Let the mixture warm through for another 1-2 minutes.

Step 7: Unite Pasta And Seafood

Tumble cooked linguine into the skillet. Toss everything together, ensuring each strand gets coated with the luscious sauce.

Step 8: Plate With Passion

Transfer to serving plates. Garnish with bright lemon wedges and extra parsley. Serve immediately while steaming hot.

Pro Tips for Seafood Pasta with Linguine, Shrimp, and Mussels

• Choose fresh seafood for the best flavor and texture, checking that mussels are tightly closed before cooking.
• Drain pasta just before it reaches perfect al dente to prevent overcooking when mixing with sauce.
• Control heat carefully when adding shrimp to maintain tenderness and prevent rubbery texture.
• Avoid overstirring seafood to keep delicate proteins intact and preserve their natural sweetness.
• Use dry white wine like sauvignon blanc or pinot grigio to enhance the sauce's depth without overpowering seafood.

Variations of Seafood Pasta with Linguine, Shrimp, and Mussels

• Mediterranean Mix: Replace white wine with ouzo and add kalamata olives and crumbled feta cheese for a Greek-inspired seafood pasta.
• Spicy Cajun Kick: Swap white wine for chicken broth, add Cajun seasoning, andouille sausage, and bell peppers for a New Orleans-style seafood experience.
• Creamy Tomato Basil: Include roasted cherry tomatoes, fresh basil leaves, and swap heavy cream with mascarpone for a richer, herbaceous version.
• Light Herbal Version: Use white wine, add fresh dill, lemon zest, and replace heavy cream with a splash of light coconut milk for a bright, fresh profile.

Best Pairings for Seafood Pasta with Linguine, Shrimp, and Mussels

• Perfectly Pair White Wine: Crisp Sauvignon Blanc or Pinot Grigio complements the seafood's delicate flavors and cuts through the creamy sauce, enhancing the overall dining experience.
• Create Flavor-Boosting Bread Side: Serve crusty garlic bread or toasted ciabatta to soak up the rich, aromatic sauce, adding texture and extending the meal's enjoyment.
• Refresh with Citrus Salad: Prepare a light arugula salad with lemon vinaigrette to balance the creamy pasta, providing a zesty contrast and cleansing the palate between bites.
• Elevate with Herbal Garnish: Sprinkle fresh basil or additional chopped parsley over the dish to brighten flavors and add a pop of fresh, green color to the presentation.

Storing Seafood Pasta with Linguine, Shrimp, and Mussels

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for 1-2 days maximum. Seafood dishes are best consumed quickly to maintain quality and safety.
• Not recommended due to cream sauce and delicate seafood texture. Pasta and seafood may become watery and lose original taste when thawed.
• Gently warm in a skillet over low-medium heat. Add a splash of chicken broth or white wine to restore moisture. Stir frequently to prevent sticking and ensure even heating.
• If using microwave, heat in short 30-second intervals. Stir between intervals to distribute heat evenly. Watch carefully to prevent overcooking seafood, which can become rubbery and tough.

FAQs on Seafood Pasta with Linguine, Shrimp, and Mussels

• What type of seafood works best in this recipe?

Shrimp and mussels are perfect for this pasta dish. They cook quickly and absorb the delicious white wine and cream sauce beautifully. You can also add other seafood like scallops or calamari if you prefer.

• How do I know when the mussels are fully cooked?

Mussels are done when their shells open completely. If any mussels remain closed after cooking, discard them as they are not safe to eat. This typically takes about 5-7 minutes of cooking.

• Can I use a different type of pasta?

While linguine works great, you can substitute with other long pasta like spaghetti or fettuccine. The key is using a pasta shape that can hold the sauce and seafood well.

Seafood Pasta with Linguine, Shrimp, and Mussels Recipe

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4.9 from 14 reviews

• Total Time: 20-25 minutes
• Yield: 4 1x

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Description

Succulent seafood pasta with linguine brings Mediterranean coastal flavors to your dinner table. Delicate shrimp and tender mussels mingle with al dente pasta, creating a luxurious culinary experience you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

Seafood:

• 1 pound shrimp, peeled and deveined
• 1 pound mussels, cleaned and debearded

Pasta and Base:

• 12 ounces (340 grams) linguine
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup white wine (or chicken broth)

Seasonings and Garnish:

• 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

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Instructions

1. Prepare the linguine in salted boiling water for 8-10 minutes until perfectly al dente, then drain and reserve.
2. Warm olive oil in a spacious skillet over medium heat, then gently sauté minced garlic until aromatic, approximately 60 seconds.
3. Deglaze the pan with white wine, introducing diced tomatoes and allowing the mixture to simmer for 3-4 minutes, melding the flavors intensely.
4. Introduce mussels to the simmering liquid, covering the skillet and cooking for 5-6 minutes until shells dramatically pop open, immediately discarding any unopened shellfish.
5. Slide shrimp into the bubbling sauce, cooking rapidly for 2-3 minutes until they transform into a vibrant pink and become translucent.
6. Enrich the seafood medley with heavy cream, chopped parsley, and optional red pepper flakes, seasoning with salt and pepper, then gently heat for an additional 1-2 minutes.
7. Incorporate cooked linguine into the robust sauce, tossing thoroughly to ensure each strand becomes generously coated with the maritime essence.
8. Plate the luxurious seafood pasta, garnishing with fresh parsley and accompanying lemon wedges for a bright, citrusy finish.

Notes

• Check seafood freshness by ensuring mussels and shrimp smell clean and ocean-like, with no ammonia odor.
• Remove mussel beards and scrub shells thoroughly before cooking to eliminate grit and ensure food safety.
• Use dry white wine like Pinot Grigio or Sauvignon Blanc to enhance seafood’s delicate flavor without overpowering the dish.
• Avoid overcooking shrimp and mussels, which can make them tough and rubbery; cook just until shrimp turns pink and mussels open.

• Prep Time: 5 minutes
• Cook Time: 15-20 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 410 mg
• Fat: 14 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 180 mg