Shrimp and Mussels in a Rich Tomato Sauce Recipe

Introduction

This Shrimp & Mussels in Rich Tomato Sauce is a delightful seafood dish that combines tender shellfish with a flavorful, hearty tomato base. Perfect for a cozy dinner, it pairs beautifully with linguine for a satisfying meal you’ll love cooking and sharing.

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 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 cook for 3-4 minutes to deepen the flavor.
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 and bring the mixture to a simmer. 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 and deveined shrimp, and ¼ cup of reserved pasta water to the tomato sauce. Cover and cook for 3-4 minutes until the seafood is cooked through and mussels open.
8. Step 8: Remove the seafood temporarily from the pot. Stir the cooked linguine and another ¼ cup of reserved pasta water into the sauce. Add the unsalted butter and stir until melted and incorporated.
9. Step 9: Return the seafood to the pot, gently tossing everything together to combine. Serve immediately.

Tips & Variations

• For added depth, add a splash of lemon juice before serving to brighten the flavors.
• Swap linguine for spaghetti or fettuccine if preferred.
• If you like extra heat, increase the crushed red pepper flakes to taste.
• Use fresh shellfish for best results and always discard any mussels that do not open after cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the seafood. For best texture, consume promptly as seafood can become tough when reheated.

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 drain any excess liquid before adding to the sauce to prevent it from becoming watery.

What wine pairs well with this shrimp and mussels dish?

A crisp dry white wine like Sauvignon Blanc or Pinot Grigio complements the tomato sauce and seafood flavors beautifully.

Shrimp and Mussels in a Rich Tomato Sauce Recipe

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★★★★★

4.9 from 87 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This delightful Shrimp & Mussels in Rich Tomato Sauce recipe combines perfectly cooked shellfish with a robust, fire-roasted tomato sauce served over linguine. The dish features a harmonious blend of caramelized onions, garlic, and a hint of crushed red pepper for warmth, simmered with white wine and finished with butter for a luxurious texture. Ready in just 40 minutes, this meal is ideal for seafood lovers seeking a comforting yet elegant pasta dish.

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Ingredients

Scale 1x2x3x

Pasta

• 1 pound linguine (Cook until just shy of al dente.)

Tomato Sauce

• 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)

Seafood

• 1 pound mussels (cleaned)
• 1 pound shrimp (peeled and deveined)

Finishing

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

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Instructions

1. Sauté Onions: Heat olive oil in a large heavy pot over medium heat, then add the diced onion. Sauté for 8-10 minutes until golden and caramelized, developing a deep, sweet flavor base for the sauce.
2. Add Garlic and Red Pepper Flakes: Add the minced garlic and crushed red pepper flakes to the softened onions. Stir and cook for about 2 minutes until fragrant, allowing the spices to bloom and infuse the oil.
3. Cook Tomato Paste: Stir in the tomato paste, cooking for 3-4 minutes to deepen its flavor and reduce its acidity for a richer sauce.
4. Deglaze with Wine: Pour in the dry white wine and let it simmer for about 4 minutes to reduce slightly and meld with the tomato paste mixture.
5. Add Crushed Tomatoes: Add the fire-roasted crushed tomatoes to the pot and bring the mixture to a simmer. Cook for 8-10 minutes until the sauce thickens and flavors concentrate.
6. Cook Linguine: Meanwhile, bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente, then reserve 1 cup 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 the shrimp turn pink and opaque.
8. Combine Pasta and Sauce: Temporarily remove the seafood with a slotted spoon. Stir in the cooked linguine and another ¼ cup of pasta water into the tomato sauce. Add the unsalted butter, stirring until melted and fully incorporated for a silky texture.
9. Return Seafood: Return the cooked seafood to the pot, gently tossing everything to combine and heat through before serving immediately.

Notes

• Ensure mussels are thoroughly cleaned and debenched before cooking to avoid grit.
• Adjust crushed red pepper flakes to your preferred spice level.
• Use a good-quality dry white wine for optimal flavor; otherwise, substitute with seafood stock.
• Reserve pasta water to help loosen the sauce and aid in emulsification with the butter.
• Do not overcook the linguine; it should finish cooking in the sauce with the seafood.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: shrimp mussels pasta, seafood tomato sauce, linguine with seafood, Italian seafood pasta, shellfish tomato sauce