Shrimp and Mussels in Rich Tomato Sauce with Linguine Recipe

Introduction

This shrimp and mussels dish in a rich tomato sauce brings the flavors of the sea right to your kitchen. It’s a comforting and elegant meal that’s perfect for seafood lovers and comes together in about 40 minutes. You’ll love cooking and savoring this hearty pasta with tender shellfish and a savory, slightly spicy tomato base.

Ingredients

• 1 pound linguine (cook until just shy of al dente)
• 2 tablespoons olive oil (choose high-quality oil)
• 1 unit onion (diced)
• 4 cloves garlic (minced)
• 1/2 teaspoon crushed red pepper flakes (adjust for heat)
• 2 tablespoons tomato paste
• 1 cup dry white wine (good-quality)
• 1 can (28 ounces) fire-roasted crushed tomatoes
• Kosher salt (to taste)
• 1 pound mussels (cleaned)
• 1 pound shrimp (peeled and deveined)
• 1/2 cup unsalted butter
• 1 cup reserved pasta water

Instructions

1. Step 1: Heat olive oil in a large heavy pot over medium heat. Add the diced onion and sauté for 8-10 minutes until golden and caramelized.
2. Step 2: Add the minced garlic and crushed red pepper flakes to the onions. Stir and cook for about 2 minutes until fragrant.
3. Step 3: Stir in the tomato paste and let it cook for 3-4 minutes, allowing the flavors to deepen.
4. Step 4: Pour in the dry white wine and let it simmer for about 4 minutes to reduce slightly.
5. Step 5: Add the fire-roasted crushed tomatoes to the pot. Bring the mixture to a simmer and cook for 8-10 minutes until the sauce thickens.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil and cook the linguine until just shy of al dente. Reserve 1 cup of pasta water before draining.
7. Step 7: Add the cleaned mussels, peeled shrimp, and ¼ cup reserved pasta water to the tomato sauce. Cover and cook for 3-4 minutes until the mussels open and the shrimp are opaque.
8. Step 8: Remove the seafood temporarily from the pot. Stir the cooked linguine and another ¼ cup pasta water into the sauce. Add the unsalted butter and stir until melted and the sauce is silky.
9. Step 9: Return the seafood to the pot, gently tossing everything together to combine and heat through for a minute. Serve immediately.

Tips & Variations

• For a creamier sauce, stir in a splash of heavy cream or crème fraîche at the end.
• Swap mussels for clams or add a mix of shellfish for variety.
• Use fresh herbs like parsley or basil as a garnish to brighten the dish.
• If you prefer less spice, reduce or omit the crushed red pepper flakes.
• Ensure mussels are thoroughly cleaned and discard any that remain closed after cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce as needed. Seafood is best enjoyed fresh, so avoid reheating multiple times to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp and mussels for this recipe?

Yes, you can use frozen shrimp and mussels. Thaw them completely and pat dry before cooking to avoid excess moisture in the sauce.

What type of white wine is best for cooking this dish?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay works well. Choose a wine you’d enjoy drinking for the best flavor.

Shrimp and Mussels in Rich Tomato Sauce with Linguine Recipe

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★★★★★

4.5 from 97 reviews

A delightful seafood pasta dish featuring linguine tossed in a rich, fire-roasted tomato sauce with succulent shrimp and mussels. This recipe balances the sweetness of seafood with the vibrant flavors of caramelized onions, garlic, tomato paste, and white wine, creating a perfect, comforting meal ideal for family dinners or entertaining guests.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound linguine

Sauce

• 2 tablespoons olive oil
• 1 unit onion, diced
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 can (28 ounces) fire-roasted crushed tomatoes
• Kosher salt, to taste

Seafood

• 1 pound mussels, cleaned
• 1 pound shrimp, peeled and deveined

Finishing

• 1/2 cup unsalted butter
• 1 cup reserved pasta water

Instructions

1. Prepare Aromatics: Heat olive oil in a large heavy pot over medium heat. Add the diced onion and sauté for 8-10 minutes until golden and caramelized, creating a flavorful base for the sauce.
2. Add Garlic and Red Pepper: Stir in the minced garlic and crushed red pepper flakes. Cook for about 2 minutes until fragrant, enhancing the sauce’s depth and a gentle heat.
3. Incorporate Tomato Paste: Add the tomato paste to the pot, stirring and cooking it for 3-4 minutes to deepen its flavor and caramelize it slightly.
4. Deglaze with White Wine: Pour in the dry white wine and let it simmer for about 4 minutes, allowing the alcohol to cook off and the flavors to concentrate.
5. Add Crushed Tomatoes: Stir in the fire-roasted crushed tomatoes and bring the mixture to a simmer. Cook for 8-10 minutes until the sauce thickens and flavors meld.
6. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente, then reserve 1 cup of the pasta water before draining.
7. Cook Seafood: Add the cleaned mussels, peeled and deveined shrimp, and ¼ cup of reserved pasta water to the tomato sauce. Cover and cook for 3-4 minutes until the mussels open and shrimp turn pink.
8. Combine Pasta and Sauce: Temporarily remove the seafood from the pot. Stir the cooked linguine and another ¼ cup of reserved pasta water into the sauce for proper consistency. Add the unsalted butter, stirring until melted and silky.
9. Finish the Dish: Return the seafood to the pot, gently tossing everything together to combine and heat through. Serve immediately for the best flavor and texture.

Notes

• Use high-quality olive oil and white wine for the best flavors.
• Adjust crushed red pepper flakes to control the spice level.
• Ensure mussels are properly cleaned and debearded before cooking.
• Reserve pasta water to adjust the sauce consistency and help the sauce cling to the pasta.
• If mussels do not open after cooking, discard them as they may not be safe to eat.

Keywords: shrimp pasta, mussels tomato sauce, seafood linguine, Italian seafood pasta, fire-roasted tomato sauce, easy seafood dinner