Mediterranean Seafood Linguine with Shrimp and Mussels
This vibrant seafood pasta is a true Mediterranean classic, loaded with sweet shrimp, tender mussels, and tossed with linguine in a light, garlicky tomato-wine sauce. It’s luxurious yet simple — bringing seaside flavors right to your table.
Time and Yield
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Pasta:
12 oz (340g) linguine pasta
Salt (for pasta water)
For the Seafood and Sauce:
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely minced
1 small shallot, minced (optional)
½ teaspoon red pepper flakes (adjust to taste)
1 cup cherry tomatoes, halved (or ¾ cup canned diced tomatoes)
½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
¾ lb (340g) large shrimp, peeled and deveined
1 lb (450g) mussels, scrubbed and debearded
1 tablespoon fresh lemon juice
Zest of 1 lemon
2 tablespoons chopped fresh parsley (plus extra for garnish)
½ teaspoon sea salt
Freshly cracked black pepper
2 tablespoons reserved pasta water (as needed)
Optional: extra lemon wedges for serving
Instructions
1. Prepare Pasta:
Bring a large pot of salted water to a boil.
Cook linguine until just al dente according to package instructions.
Reserve ½ cup pasta water, then drain and set aside.
2. Prepare the Seafood:
In a large deep skillet or Dutch oven, heat olive oil over medium heat.
Add shallots (if using) and garlic; sauté until fragrant, about 1 minute.
Stir in red pepper flakes and cherry tomatoes; cook 3–4 minutes until tomatoes soften.
3. Add Wine and Mussels:
Pour in white wine and bring to a simmer.
Add mussels, cover the pan, and cook for about 4–5 minutes until mussels open.
Discard any mussels that don’t open.
4. Cook the Shrimp:
Stir in shrimp; cook uncovered for 3–4 minutes until shrimp turn pink and opaque.
5. Finish the Dish:
Add lemon juice, lemon zest, parsley, and season with salt and black pepper.
Toss in the cooked linguine, adding a splash of reserved pasta water if needed to loosen the sauce.
Mix gently to coat the pasta and seafood evenly.
6. Serve:
Garnish with more fresh parsley and extra lemon wedges.
Serve immediately with crusty bread if desired!
Notes & Tips
Fresh Mussels Tip: Make sure mussels are alive before cooking. If a mussel doesn’t close when tapped, discard it.
Wine Alternative: If you prefer no alcohol, substitute with seafood broth or vegetable broth plus a splash of vinegar for acidity.
Extra Creamy Version: Add a tablespoon of olive oil at the end for a silkier sauce.
Spicy Option: Add extra red pepper flakes or a dash of harissa paste.
Frequently asked questions FAQs
Q: Can I use frozen seafood?
A: Yes! Thaw shrimp and mussels thoroughly and pat them dry before using.
Q: What if I can’t find mussels?
A: You can replace them with clams, scallops, or more shrimp.
Q: Can I make this ahead of time?
A: Seafood pasta is best eaten fresh. However, you can prep all your ingredients ahead for faster cooking.
Q: What pasta shapes can I use instead of linguine?
A: Spaghetti, tagliatelle, or fettuccine all work well!
Nutritional Value
Calories: 240
Protein: 30g
Fat: 12g
Carbs: 55g
Fiber: 3g
Sugar: 4g
Vitamin C: 35% DV
Calcium: 12% DV
Iron: 30% DV