Linguine with Shrimp and Mussels in Tomato Sauce
Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
🧄 Ingredients
12 oz linguine pasta
1 lb shrimp, peeled and deveined
1 lb fresh mussels, scrubbed and debearded
3 tbsp olive oil
4 garlic cloves, finely chopped
½ tsp crushed red pepper flakes (optional)
1 can (14.5 oz) diced tomatoes
1 cup tomato passata or purée
½ cup dry white wine
Salt and freshly ground black pepper, to taste
¼ cup chopped fresh parsley, plus more for garnish
Zest of 1 lemon (optional but brightens it up)
🔥 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook linguine until al dente, according to package instructions.
Drain and set aside, reserving about ½ cup of the pasta water.
2. Make the Tomato Sauce
In a large deep skillet or sauté pan, heat olive oil over medium heat.
Add garlic and red pepper flakes, sauté until fragrant (about 30 seconds).
Stir in diced tomatoes and passata.
Add wine and bring to a simmer. Cook uncovered for 8–10 minutes until slightly thickened.
3. Add the Seafood
Add mussels to the simmering sauce, cover, and cook 4–5 minutes until they open (discard any that stay closed).
Add shrimp and cook another 2–3 minutes until they turn pink.
Season with salt, pepper, parsley, and lemon zest.
4. Toss with Linguine
Add cooked linguine to the pan and toss to coat.
Add a splash of reserved pasta water if needed to loosen the sauce.
🍽️ To Serve:
Plate in wide bowls.
Spoon extra sauce, shrimp, and mussels on top.
Garnish with fresh parsley, black pepper, and a drizzle of olive oil.
Let me know if you want a garlic bread side or a wine pairing for this one—it’s a perfect dinner party dish!