Renee's Kitchen Quest

Seafood Linguini

Seafood Linguini

SEAFOOD LINGUINI

Shrimp and Mussels cooked together in a homemade tomato sauce made with Tomatoes, Onion, Fennel Bulb, Garlic, wine, and fresh herbs, tossed with linguini

 

Fresh Mussels are the star in this picture-perfect Italian Classic, Seafood Linguini. Fresh Shrimp also make this recipe wonderful. I love pasta and seafood so mix them together and you got something amazing.

 

WHAT YOU NEED

olive oil
onion
fennel bulb
minced garlic
bay leaves
salt
diced tomatoes
white wine
tomato paste
paprika
Italian seasoning
crushed red pepper
mussels
raw shrimp
linguine
fresh parsley

 

HOW TO MAKE IT

Cook pasta according to package directions. Dice the onion and fennel bulb. In a Dutch oven, heat oil over medium-high heat. sauté onion, fennel, garlic, bay leaves, and salt until softened, about 5 minutes.

 

Add tomatoes, wine, tomato paste, paprika, Italian seasoning, and hot pepper flakes.

Cover and simmer over medium heat, stirring occasionally, for 15 minutes. Meanwhile, shell and clean the shrimp and clams. Add to pan, stirring to coat. 

Cover and cook, stirring occasionally, until mussels open and shrimp turn pink, 7 to 10 minutes. 

Discard bay leaves and any mussels that do not open. Serve topped with mussel mixture. Sprinkle with minced parsley.

Seafood Linguini

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Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 6

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.