Seafood Pasta with Linguine, Shrimp, and Mussels
🌟Ingredients🌟
12 oz linguine
1 lb mussels, cleaned and debearded
12 large shrimp, peeled and deveined
3 tbsp olive oil
4 garlic cloves, minced
1/4 tsp red pepper flakes (optional)
1/2 cup white wine or chicken broth (non-alcoholic wine can be substituted)
1 cup cherry tomatoes, halved
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
1 lemon, juiced
Salt and pepper to taste
Fresh basil leaves for garnish
🌟Instructions👩🍳
Cook the Linguine:
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
Prepare the Seafood:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink. Remove and set aside.
In the same skillet, add the mussels and pour in the white wine (or chicken broth). Cover and cook for about 5 minutes, or until the mussels open. Discard any mussels that do not open.
Make the Sauce:
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they soften.
Stir in the heavy cream and lemon juice, bringing the sauce to a simmer. Cook until the sauce thickens slightly, about 3-4 minutes.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
Combine and Serve:
Add the cooked linguine to the skillet, tossing to coat the pasta with the sauce and seafood.
Garnish with fresh parsley and basil leaves.
Notes:
Serve with crusty bread to soak up the delicious sauce.
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: Approx 600 | Servings: 4
Enjoy it