Seafood Pasta with Linguine, Shrimp, and Mussels 🍤🍝🦪
Ingredients:
12 oz linguine pasta
1/2 lb shrimp (peeled and deveined)
1 lb mussels (cleaned)
2 tbsp olive oil
3 cloves garlic (minced)
1/2 cup white grape juice (substitute for white wine)
1 cup seafood stock
1 cup cherry tomatoes (halved)
1/4 tsp red pepper flakes (optional)
Salt and black pepper (to taste)
Fresh parsley (chopped, for garnish)
Lemon wedges (for serving)
Instructions:
Cook linguine according to package instructions. Drain and set aside.
In a large pan, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
Add white grape juice and seafood stock to the pan, then bring to a simmer.
Add mussels to the pan, cover, and cook for 3-4 minutes until they open.
Stir in shrimp, cherry tomatoes, red pepper flakes, salt, and pepper. Cook for 3-4 minutes until shrimp turns pink.
Toss in the cooked linguine and coat with the sauce.
Garnish with fresh parsley and serve with lemon wedges.
Notes:
Discard any mussels that don’t open during cooking.
Add a splash of lemon juice for extra freshness.
Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins | Kcal: 500 | Servings: 4