Seafood Pasta with Shrimp and Mussels

Ingredients

• 1 lb Shrimp (Cleaned and prepared for cooking)
• 1 lb Mussels (Fresh or frozen; if using fresh mussels, cook until the shells open)
• Linguine or other pasta (The transcript specifies linguine but gives no quantity)
• 1 Shallot (Diced)
• 1.5 Lemons (Source states 1–2 lemons; use for freshly squeezed lemon juice)
• 17.5 Cherry tomatoes (Source states 15–20; sliced)
• 2.5 tbsp Butter (Source states 2–3 tbsp; for sautéing the shallot)
• 1.5 tbsp Garlic paste or minced garlic (Source states 1–2 tbsp)
• 1.5 tbsp Tomato paste (Source states 1–2 tbsp)
• 1 cup White wine (For deglazing; chicken broth is mentioned in the transcript as an alternative)
• Chicken broth (Alternative to white wine mentioned in the transcript; no quantity given)
• 0.25 cup Heavy cream (For thickening the sauce)
• 2.5 tsp Garlic powder (Source states 2–3 tsp)
• 2.5 tsp Black pepper (Source states 2–3 tsp)
• 2.5 tsp Crushed red pepper flakes (Source states 2–3 tsp)
• 2.25 tsp Salt (Source states 2–2 1/2 tsp, according to preference; heavily salt the pasta water as well)
• Parmesan cheese (Optional; quantity not specified)
• Fresh parsley (For garnish; quantity not specified)

Steps

1. 1

   Bring a large pot of water to a boil and heavily salt the pasta water.

2. 2

   Add the linguine or other pasta and cook until tender, following the pasta package timing if available.

3. 3

   While the pasta cooks, melt the butter in a large pan.

4. 4

   Add the diced shallot and cook until softened and fragrant.

5. 5

   Add the tomato paste and garlic paste or minced garlic, and cook them down until fragrant.

6. 6

   Add the sliced cherry tomatoes and cook until they begin to soften.

7. 7

   Pour in the white wine to deglaze the pan. Chicken broth may be used instead, as mentioned in the transcript.

8. 8

   Add freshly squeezed lemon juice.

9. 9

   Mix in the garlic powder, salt, black pepper, and crushed red pepper flakes to season the sauce.

10. 10

    Add the heavy cream and let the sauce finish cooking and thicken slightly.

11. 11

    Add the mussels and shrimp to the sauce. Season with the same seasoning mixture used earlier, as directed in the transcript.

12. 12

    Cover the pan with a lid and cook the seafood for a couple of minutes. If using fresh mussels, continue until their shells pop open, about 5 minutes; add the shrimp during the last 1–2 minutes to avoid overcooking.

13. 13

    Remove the cooked seafood from the pan and taste the sauce, adjusting the seasoning if needed.

14. 14

    Add the cooked pasta to the sauce and combine.

15. 15

    Return the seafood to the pan and combine with the pasta and sauce.

16. 16

    Garnish with fresh parsley and, if desired, Parmesan cheese. Serve immediately.

Notes

The source does not specify the pasta quantity, exact seafood cooking time for frozen mussels, or a precise temperature. Fresh mussels should be cooked until their shells open; discard any that remain closed. The ingredient quantities expressed as ranges are represented by their midpoint while the original range is preserved in the ingredient note.

Nutrition per serving

• main
• pasta
• seafood
• Italian-inspired
• stovetop
• quick-cooking
• family-style