Why You’ll Love This Recipe

I love how this dish brings together the briny sweetness of mussels and shrimp with savory sauce, silky pasta, and bright parsley. It’s effortlessly impressive yet made in one pot, perfect for a weekend dinner or a special weeknight treat

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta & Seafood
- 12–16 oz linguine or spaghetti
- 1 lb large shrimp, peeled & deveined
- 1 lb mussels, scrubbed & debearded
Sauce Base
- ¼ cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional)
- 3 Tbsp tomato paste
- 1 cup dry white wine
- 28 oz crushed or diced tomatoes (fire-roasted or passata)
Finishing Touches
- 3 Tbsp unsalted butter
- Fresh parsley, chopped
- Salt & black pepper to taste

directions

I cook the linguine in well-salted boiling water until al dente, reserving 1 cup of pasta water before draining.
Meanwhile, I heat olive oil over medium heat, sauté onion until golden (~8–10 min), then add garlic and red pepper flakes until fragrant (~2 min).
I stir in tomato paste and cook until darkened (~3–4 min).
I pour in the white wine, cooking until alcohol aroma fades (~4 min), then add tomatoes and simmer until sauce thickens (~8–10 min).
I add mussels, shrimp, and ¼ cup pasta water to the sauce, cover, and simmer until mussels open (~3–4 min), removing any that remain closed.
I return drained pasta and another ¼ cup pasta water to the pot, stir in butter, and simmer until sauce coats noodles (~2–3 min).
I gently toss mussels and shrimp back in, then garnish with parsley before serving.

Servings and timing

Serves: 6
Prep: ~10 minutes
Cook: ~40 minutes
Total: ~50 minutes

Variations

Add clams or scallops: Adds briny sweetness and texture
Creamy version: Stir in cream and Parmesan for a luscious finish .
Garlic-white wine base: Skip tomato paste and make a white sauce with garlic, wine, and butter .
Spice it up: Add chili flakes or diced chili for an extra kick

storage/reheating

I refrigerate leftovers in an airtight container for up to 2–3 days. To reheat, I gently simmer the pasta in a skillet with a bit of water or wine, so it stays saucy. Seafood loses texture if overcooked, so I add extra shrimp if needed. .

FAQs

Can I use frozen shrimp or mussels?

Yes—as long as you thaw them well and drain excess liquid, they work fine in this dish .

What if mussels don’t open?

Discard any that remain closed after cooking—they’re not safe to eat

Can I prep ahead?

I prepare the sauce up to a day in advance. When ready, I just warm it, cook seafood, and toss with freshly cooked pasta.

What’s a good side dish?

Garlic bread and a crisp green salad pair brilliantly—perfect for soaking up every drop of sauce .

Which wine should I use?

A crisp Sauvignon Blanc, Pinot Grigio, or dry Italian white complements the seafood beautifully

Conclusion

This Seafood Pasta with Linguine, Shrimp, and Mussels is my favorite way to bring seafoodhouse flavors home. It’s rich yet bright, simple yet striking, and always feels special. Serve it with crusty bread, a glass of wine, and enjoy every savory bite.