Seafood Pasta with Linguine, Shrimp and Mussels. This seafood linguine recipe makes a fantastic weekend dinner! It’s hearty, flavorful, and delicious, and it is sure to impress dinner guests.
If there’s one thing my family will always eat, it’s seafood. This seafood pasta recipe takes a little more time to make, but it’s so wonderfully delicious!
Fall is right around the corner and for me, that means comfort food. Chili, stews, casseroles, lasagna and pasta. I want it all. And in the fall, I don’t mind standing in the kitchen cooking for a little bit longer. Maybe it’s the cooler weather temps or the mixing and throwing things together that I love.
Ever since I mastered my Seafood Paella, my family wants seafood all the time. It’s funny, because when we lived in Seattle, where fresh seafood is plentiful, we didn’t eat that much of it. And now, we’re in Madison, Wisconsin where everything is flown in. Regardless of how it gets here, we definitely like to eat a lot of it.
This seafood linguine (with shrimp and mussels) recipe is so incredibly flavorful. I love how the sauce comes together. I really hope you try this recipe. Your family is guaranteed to love it!
Can you make seafood pasta using frozen seafood?
Obviously, the fresher the mussels and shrimp are, the better this dish will taste. That being said, if you don’t have a good source of fresh shellfish, you can use frozen. Just be sure to thaw and drain it well before cooking it.
How long will the leftovers keep?
If you make the seafood pasta with fresh seafood, be sure to refrigerate any leftovers as soon as possible after the meal. Leftovers should be eaten within 2-3 days. If you are using previously frozen shrimp or mussels, it will keep well refrigerated for up to 5 days.
- ¼ cup extra-virgin olive oil
- 1 medium onion finely chopped
- 3 to 4 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes; optional
- Kosher salt
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 28 ounces canned fire roasted crushed tomatoes
- 1 pound dry linguine
- 1 pound mussels scrubbed, debearded
- 1 pound large shrimp peeled, deveined
- 3 tablespoons unsalted butter
- 3 tablespoons parsley; finely chopped
- Heat oil in a large heavy pot over medium heat. Cook onion, stirring occasionally, until golden and softened, for about 8 to 10 minutes. Add the garlic and red pepper flakes (if using) and season with some salt. Cook, stirring often, until fragrant and garlic is softened, for about 2 minutes.
- Add the tomato paste and cook, stirring occasionally, until slightly darkened in color, for about 3 to 4 minutes. Pour in the wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add the crushed tomatoes and increase the heat to medium high. Cook, stirring often, until the sauce thickens slightly, for about 8 to 10 minutes. Taste and season sauce with salt.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup of the pasta cooking liquid and drain the rest.
- Back to the sauce: Add in the mussels, shrimp, and ¼ cup pasta cooking liquid to the sauce. Cover and let cook until the mussels open, for about 3 to 4 minutes. Feel free to flip the shrimp, halfway through cooking. Using tongs, pick out the shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened.
- Add in the cooked pasta and another ¼ cup pasta cooking liquid to the sauce and combine with the sauce. Reduce the heat to medium, add the butter, and continue to cook, stirring and adding more pasta cooking liquid if needed, until the sauce coats pasta, about 2 to 3 minutes. Remove from the heat, add the shrimp and mussels back to the pot, and toss to combine. Garnish with parsley and serve.
Adapted from Bon Appetit
Want more Seafood Pasta recipes?
Make this Seafood Papparedelle for dinner soon!