Shrimp and Mussels in Rich Tomato Sauce with Linguine Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
