Description
A hearty seafood pasta dish with linguine, succulent shrimp, and plump mussels
Ingredients
Scale
- 8 oz linguine
- 1 lb shrimp, peeled and deveined
- 2 lbs mussels, cleaned
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook linguine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and cook until fragrant.
- Add shrimp and cook until pink, then remove from the skillet.
- Pour white wine into the skillet and bring to a simmer.
- Add mussels, cover, and cook until they open.
- Stir in cherry tomatoes and cooked shrimp.
- Add cooked linguine and toss to combine.
- Season with salt, pepper, and fresh parsley.
Notes
- You can substitute the white wine with chicken or vegetable broth for a non-alcoholic version.
- Make sure to discard any mussels that do not open after cooking.
- Prep Time: 15
- Cook Time: 30