Best 5 Linguine With Shrimp And Mussels Recipes

LINGUINE WITH SEAFOOD

Steps:

• Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
• Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
• While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

LINGUINE WITH SHRIMP AND MUSSELS

Steps:

• Saute onion and garlic in a little oil.
• Add tomatoes, capers, salt and pepper to onions and garlic, and simmer 20 minutes. Add parsley and olives.
• In a separate saucepan heat the 2 tablespoons of olive oil, add the wine and mussels, and steam until mussels open. Remove mussels.
• In the same liquid steam shrimp until just barely done.
• Meanwhile, cook linguine to the desired doneness. Drain.
• Remove shells from mussels and shrimp, and mix with the sauce.
• Pour over cooked linguine.

PASTA WITH MUSSELS AND SHRIMP

Steps:

• Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
• Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
• Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.

CHORIZO LINGUINI WITH MUSSELS AND SHRIMP

Steps:

• Chorizo -- In a very large saute pot heat to medium / medium high and add the olive oil and chorizo. Sauté until the chorizo is done and make sure to break it up as it cooks. It should take about 5-7 minutes. Remove to a plate lined with a paper towel to drain.
• Vegetables -- After you remove the chorizo, reserve just 1 teaspoon of the drippings to cook your vegetables inches The rest, please discard. Add the shallots, garlic and fennel and cook 3-4 minutes, just until slightly tender and has absorbed the flavors from the chorizo.
• Sauce -- Then to the same pot, add the wine to deglaze and cook just a minute. Then add in the chicken broth, tomatoes, the chorizo, salt and pepper and simmer 3-4 minutes.
• Seafood -- To the rich tomato broth, add the mussels (don't forget, if the mussels are not closed, tap on the counter, if they don't close -- toss them out, they are bad), and cook until half way about 4 minutes. Then add the shrimp on top but make sure they are submerged in the broth, and cook another 3-4 minutes until they turn pink and begin to curl. Don't overcook.
• Pasta -- As the seafood broth cooks, cook the pasta according to package directions.
• Finish -- Once the pasta is done, drain and toss with the seafood broth, cilantro (save some for a garnish), parsley, lemon zest, lemon juice, salt and pepper (to taste).
• NOTE: Go easy on the salt, mussels have a salty sea taste as does the chicken broth and tomato sauce, so taste as you go. You can always add more at the end of cooking.
• Serve -- In a large bowl so you get plenty of the sauce - Good crusty grilled bread, topped with a little store bought pesto or with my anchovy butter to dip with the mussels and shrimp. Absolutely Heavenly!
• Garnish with some fresh lemon wedges or lemon slices if you like.

SPAGHETTI WITH MUSSELS, SCALLOPS AND SHRIMP

Steps:

• Heat oil in 4 or 5-quart saucepan over medium-high heat.
• Add onion and saute until golden;add garlic and saute an additional 30 seconds.
• Stir in wine,basil and marjoram and cook 1 minute.
• Add tomatoes, increase heat and boil 5 minutes.
• Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
• Add scallops and shrimp.
• Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
• Season to taste with salt and pepper, add spaghetti and toss gently to mix.
• Serve immediately, with freshly grated parmesan, if desired.
• Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.