Seafood Linguine with Shrimp and Mussels

Seafood Linguine with Shrimp and Mussels is a vibrant, flavor-packed pasta dish featuring tender shrimp, briny fresh mussels, and perfectly cooked linguine tossed in a garlicky white wine and tomato sauce. Finished with butter, lemon juice, and fresh parsley, this elegant yet approachable recipe is perfect for both casual lunches and special dinners.

Why You’ll Love This Recipe

• Restaurant-Quality at Home – Elegant seafood pasta made with simple techniques.
• Bright & Flavorful Sauce – White wine, garlic, and tomatoes create depth and balance.
• Perfectly Cooked Seafood – Tender shrimp and freshly steamed mussels.
• Balanced & Satisfying – Protein-rich seafood paired with hearty pasta.
• Great for Entertaining – Impressive presentation with minimal effort.
• Customizable Heat – Red pepper flakes add optional spice.

Ingredients You’ll Need

Main Ingredients

• 12 ounces linguine pasta – Holds the light yet flavorful sauce beautifully.
• 2 tablespoons olive oil – Forms the aromatic base.
• 3 tablespoons unsalted butter – Adds richness and silky texture.
• 4 cloves garlic, minced – Provides bold, savory flavor.
• 1/2 teaspoon crushed red pepper flakes – Adds gentle heat.
• 1 cup dry white wine – Enhances depth and acidity.
• 1 cup low-sodium seafood or chicken broth – Builds savory complexity.
• 1 cup crushed tomatoes or passata – Adds body and subtle sweetness.
• 1 pound mussels, scrubbed and debearded – Briny and tender when steamed.
• 3/4 pound large shrimp, peeled and deveined – Sweet and delicate protein.
• 1/4 cup fresh parsley, chopped – Brightens the dish.
• 1 tablespoon fresh lemon juice – Adds freshness and balance.
• 1/2 teaspoon kosher salt (plus more to taste) – Enhances flavor.
• 1/4 teaspoon freshly ground black pepper – Adds mild warmth.
• 1/3 cup grated Parmesan or Pecorino cheese – Optional savory finish.

Step-by-Step Instructions

Cook the Linguine
Bring a large pot of well-salted water to a boil. Cook linguine until al dente according to package directions. Reserve about 1 cup of pasta cooking water, then drain and set aside.

Sauté the Aromatics
While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large deep skillet over medium heat. Add minced garlic and red pepper flakes. Cook for 1–2 minutes, stirring frequently, until fragrant but not browned.

Build the Sauce
Pour in the white wine and simmer for 2–3 minutes, scraping up any flavorful bits from the bottom of the pan. Add broth and crushed tomatoes. Season with salt and black pepper. Bring to a gentle simmer.

Steam the Mussels
Add the cleaned mussels to the skillet. Cover and cook for 4–5 minutes, shaking the pan occasionally, until most mussels have opened. Discard any that remain closed.

Cook the Shrimp
Stir in the shrimp, cover again, and cook for 3–4 minutes, until the shrimp turn pink and opaque.

Combine Pasta and Sauce
Add the drained linguine directly into the skillet. Toss gently to coat, adding reserved pasta water as needed to loosen and emulsify the sauce.

Finish and Serve
Remove from heat. Stir in the remaining 1 tablespoon butter, chopped parsley, and lemon juice. Adjust seasoning if needed. Serve immediately in warm bowls, topped with grated Parmesan or Pecorino if desired.

Recipe Notes & Tips

• Use Fresh Mussels – Discard any that are cracked or already open before cooking.
• Don’t Overcook Seafood – Shrimp cook quickly and should remain tender.
• Reserve Pasta Water – Helps bind sauce to the pasta.
• Deglaze Properly – Let wine reduce slightly to concentrate flavor.
• Serve Immediately – Best enjoyed fresh while seafood is tender.

Nutritional Information

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: Approximately 620 calories per serving

Approximate Per Serving:

• Fat: 20 g
• Saturated Fat: 8 g
• Carbohydrates: 75 g
• Fiber: 4 g
• Sugars: 6 g
• Protein: 32 g
• Sodium: 780 mg

Values are estimates and may vary based on ingredients used.

Perfect Pairings

• Crusty garlic bread
• Simple arugula or Caesar salad
• Steamed green beans
• Chilled white wine (such as Pinot Grigio)

Ideal Occasions

• Weekend family lunches
• Date night dinners
• Holiday seafood meals
• Casual entertaining

Storage & Serving Tips

• Store leftovers in an airtight container for up to 2 days.
• Reheat gently on the stovetop with a splash of broth.
• Avoid microwaving at high heat to prevent overcooking seafood.
• Not ideal for freezing due to delicate seafood texture.

Creative Variations to Try

• Spicy Seafood Linguine – Increase red pepper flakes or add chili paste.
• Creamy Version – Stir in a splash of heavy cream at the end.
• Tomato-Free Option – Skip tomatoes for a lighter white wine sauce.
• Add Clams or Scallops – Expand the seafood variety.
• Herb Boost – Add fresh basil or oregano.

Troubleshooting Common Issues

• Mussels won’t open – Discard unopened shells after cooking.
• Sauce too thin – Simmer slightly longer to reduce.
• Seafood overcooked – Reduce cooking time and remove from heat promptly.
• Pasta dry – Add reserved pasta water gradually while tossing.

Why This Recipe Works

The combination of white wine, broth, and tomatoes creates a balanced sauce with acidity, sweetness, and depth. Steaming the mussels directly in the sauce infuses it with briny seafood flavor, while shrimp cook gently to remain tender. Finishing with butter and lemon juice enhances richness and brightness, creating a cohesive, well-balanced pasta dish.

Final Thoughts

Seafood Linguine with Shrimp and Mussels is a beautiful, satisfying dish that feels both comforting and refined. With its vibrant sauce, tender seafood, and fresh herb finish, it’s a recipe that brings coastal flavors straight to your table—perfect for sharing and savoring.