Best 5 Shrimp And Mussel Pasta Recipes

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

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.

CHEF RENE'S SHRIMP, MUSSEL, AND SCALLOP ORECHIETTE PASTA

Steps:

• Heat olive oil in saute pan. Saute all the seafood for about 2 minutes. Add olives, tomatoes, and broccoli. Season, to taste, with salt and pepper. Deglaze the pan with white wine and lemon juice. Add hot, cooked pasta and finish with the fresh basil and cheese.

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.

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.