Go Back
–+ servings
Seafood Linguine Delight

Seafood Linguine Delight

Indulge in the rich flavors of Seafood Linguine Delight, a quick and elegant dish perfect for any occasion. Packed with fresh seafood and vibrant ingredients, it’s a guaranteed crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz linguine
  • 1 lb mussels cleaned and debearded
  • 1/2 lb shrimp peeled and deveined
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1 cup cherry tomatoes halved
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
  • 2 tbsp butter
  • to taste salt
  • to taste pepper

Equipment

  • Large pot
  • Skillet
  • Tongs or spatula
  • Sharp knife

Method
 

  1. Boil a large pot of salted water and cook the linguine until al dente, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat, sauté garlic and red pepper flakes until golden, then add shrimp, cooking until pink and opaque; remove and set aside.
  3. In the same skillet, add cleaned mussels and cover to steam for about 5 minutes until they open; discard any that don't.
  4. Add cooked linguine, shrimp, cherry tomatoes, and butter to the skillet, tossing gently until the butter melts into a sauce.
  5. Drizzle with lemon juice, sprinkle with parsley, and season with salt and pepper to taste, then serve hot.

Nutrition

Calories: 400kcalCarbohydrates: 50gProtein: 25gFat: 12gSaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

For a variation, swap mussels for clams or scallops, or use firm white fish if you prefer. For a vegetarian option, replace seafood with sautéed mushrooms and zucchini. Ensure to use the freshest seafood for the best flavor, and save a cup of pasta water to help adjust sauce consistency if needed. Leftovers can be stored in an airtight container in the fridge for up to two days; reheat gently on the stovetop with a splash of water. Avoid freezing.
Tried this recipe?Let us know how it was!