Description
A savory one-pot linguine with shrimp and mussels simmered in a garlicky tomato wine sauce—perfect for an Italian-inspired seafood dinner.
Ingredients
Pasta & Seafood:
12–16 oz linguine or spaghetti
1 lb large shrimp, peeled and deveined
1 lb mussels, scrubbed and 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
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the pasta: Boil linguine in salted water until al dente. Reserve 1 cup pasta water, then drain.
Start the sauce: Heat olive oil over medium heat. Sauté onion for 8–10 minutes until golden. Add garlic and red pepper flakes, cooking until fragrant (~2 min).
Build flavor: Stir in tomato paste and cook until darkened (~3–4 min). Deglaze with white wine, cooking off alcohol (~4 min).
Simmer: Add tomatoes and simmer 8–10 minutes until thickened.
Add seafood: Add mussels, shrimp, and ¼ cup pasta water. Cover and simmer 3–4 minutes until mussels open (discard any closed).
Finish: Toss in drained pasta, another ¼ cup pasta water, and butter. Simmer 2–3 minutes to coat.
Serve: Return shrimp and mussels to the pot if removed. Garnish with fresh parsley and serve hot.
Notes
Add clams or scallops for variety.
Make it creamy with a splash of cream and grated Parmesan.
Use frozen seafood—just thaw thoroughly and drain well.
Use a crisp white wine like Pinot Grigio or Sauvignon Blanc.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop / One-Pot
- Cuisine: Italian-Inspired / Seafood
