Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Cook the seafood: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and slightly opaque. Remove and set aside. Add mussels with ¼ cup white wine, cover, and cook 3–4 minutes until mussels open. Discard any that remain closed. Remove and set aside.
- Make the garlic white wine sauce: In the same skillet, melt butter over medium heat. Add garlic and red pepper flakes (if using) and sauté 1 minute until fragrant. Pour in remaining white wine and seafood stock, scraping up any browned bits. Add lemon juice, season with salt and pepper, and simmer 4–5 minutes until slightly reduced.
- Combine & finish: Add cooked linguine and cherry tomatoes to the skillet. Toss gently to coat with the sauce, adding reserved pasta water if needed for a silky texture. Return shrimp and mussels to the pan and heat through 1 minute.
- Serve: Plate the seafood linguine, garnish with fresh parsley and a crack of black pepper. Serve immediately with lemon wedges and crusty bread for dipping.
Recipe Details
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2–3
Difficulty: Medium
Variations & Substitutions
- Add clams, scallops, or squid for a more luxurious seafood medley.
- Swap linguine for spaghetti, fettuccine, or angel hair pasta.
- For a creamier sauce, stir in a knob of butter or 2 tablespoons of heavy cream before serving.
- Use vegetable stock if you prefer a lighter, vegetarian-friendly sauce base.
Serving Suggestions
Read more by clicking the (NEXT »») button below!
