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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
