Seafood Linguini
Seafood Linguini with Shrimp and Mussels
Hello, my foodie friends!
Today I have for you a Seafood Linguini. Picture this, succulent fresh mussels and plump shrimp, bathed in a rich, homemade tomato sauce that’s bursting with flavor. This Italian classic brings together the briny sweetness of seafood and the comforting twirl of linguini, all wrapped in a sauce made from ripe tomatoes, caramelized onions, aromatic fennel, and a kick of garlic. A splash of white wine and a medley of fresh herbs elevate it to perfection. If you adore pasta and seafood, this dish is your dream come true—elegant yet hearty, and unforgettable.
Ingredients You’ll Need
- 1 tbsp olive oil 1 sweet onion (diced)
- 1 cup fennel bulb (diced)
- 2 tsp minced garlic
- 2 bay leaves
- 1/4 tsp salt
- 14 oz petite diced tomatoes
- 3/4 cup dry white wine
- 3 tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper
- 1 lb mussels
- 1 lb large shrimp
- 1 lb linguini
- 2 tbsp fresh parsley (minced)
How to make Seafood Linguini
Step 1: The Pasta
Cook pasta according to package directions.
Step 2: Dice the Veggies
Dice the onion and fennel bulb.
Step 3: Sautee it Up
Heat oil over medium heat in a Dutch oven, and saute onions, fennel, garlic, bay leaves, and salt until soft.
Step 4: Add the Good Stuff
Add tomatoes, wine, tomato paste, paprika, Italian seasoning, and hot pepper flakes. Cover and simmer over medium heat, stirring occasionally, for about 15 minutes.
Step 5: Clean the Seafood
Meanwhile, shell and clean the shrimp and mussels. Add to the pan, stirring to coat.
Step 6: Let it make its magic
Cover and cook, stirring occasionally, until mussels open and shrimp turn pink, 7-10 minutes.
Step 7: Serve and Enjoy
Discard bay leaves and any mussels that do not open. Serve topped with mussel mixture, and sprinkle with minced parsley.
Seafood Linguini
Imagine the aroma as the garlic and fennel sizzle in olive oil, mingling with the sweet tang of tomatoes and a whisper of wine. The mussels open up like little treasures, releasing their oceanic essence, while the shrimp turn pink and succulent. Tossed with al dente linguini, every bite is a harmony of bold flavors and delicate seafood bliss. Sprinkle on some fresh parsley, and you’ve got a dish that’s as gorgeous as it is delicious—worthy of a cozy night in or a dinner party centerpiece.
Ingredients
- 1 tbsp olive oil
- 1 sweet onion (diced)
- 1 cup fennel bulb (diced)
- 2 tsp minced garlic
- 2 bay leaves
- 1/4 tsp salt
- 14 oz petite diced tomatoes
- 3/4 cup dry white wine
- 3 tbsp tomato paste
- 1 tsp paprika
- 1 tsp italian seasoning
- 1/2 tsp crushed red pepper
- 1 lb mussels
- 1 lb large shrimp
- 1 lb linguini
- 2 tbsp fresh parsley (minced)
Instructions
- Cook pasta according to package directions.
- Dice the onion and fennel bulb.
- In a dutch oven, heat oil over medium heat.
- Saute onions, fennel, garlic, bay leaves, and salt until soft.
- Add tomatoes, wine, tomato paste, paprika, italian seasoning, and hot pepper flakes.
- Cover and simmer over medium heat, stirring occasionally, for about 15 minutes.
- Meanwhile, shell and clean the shrimp and mussels.
- Add to the pan, stirring to coat.
- Cover and cook, stirring occasionally, until mussels open and shrimp turn pink, 7-10 minutes.
- Discard bay leave and any mussels that do not open.
- Serve topped with mussel mixture, sprinkle with minced parsley.
Tricks & Tips
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Nest It: Twirl the linguini into a neat pile in the center of the plate using tongs, then arrange the mussels and shrimp on top like a crown.
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Garnish Pop: Scatter the parsley generously, and if you’re feeling fancy, add a drizzle of good olive oil or a pinch of extra crushed red pepper for color and heat.
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Save the Shrimp Shells: Before cooking, peel your raw shrimp and simmer the shells in a bit of water or the white wine for 10 minutes to make a quick seafood stock. Strain it and add it to your sauce for an extra layer of oceany depth.
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