Shrimp & Mussels in Rich Tomato Sauce Recipe

Introduction

This Shrimp & Mussels in Rich Tomato Sauce is a delightful seafood pasta dish that combines tender shellfish with a flavorful, slightly spicy tomato base. It’s perfect for a cozy dinner and impresses with its deep flavors and satisfying texture.

Ingredients

• 1 pound linguine (cook until just shy of al dente)
• 2 tablespoons olive oil (choose high-quality oil)
• 1 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, then add the diced onion. Sauté for 8-10 minutes until golden and caramelized.
2. Step 2: Add the minced garlic and crushed red pepper flakes to the softened onions. Stir and cook for about 2 minutes until fragrant.
3. Step 3: Stir in the tomato paste and allow it to 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 until slightly reduced.
5. Step 5: Add the fire-roasted crushed tomatoes and bring the sauce 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, then stir the linguine and another ¼ cup of pasta water into the sauce. Add the unsalted butter and stir until melted and incorporated.
9. Step 9: Return the cooked seafood to the pot, gently toss to combine, and serve immediately.

Tips & Variations

• Use fresh, high-quality shellfish for the best flavor and ensure mussels are fully cleaned to avoid grit.
• Adjust red pepper flakes to suit your heat preference or omit for a milder dish.
• Substitute linguine with spaghetti or fettuccine depending on what you have on hand.
• Add chopped fresh parsley or basil for a bright finish.

Storage

Store any 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, adding a splash of water or broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp and mussels for this recipe?

Yes, frozen seafood works well. Just thaw completely before cooking to ensure even cooking and better texture.

What can I use instead of white wine?

If you prefer not to use wine, substitute with seafood or chicken broth for a similar depth of flavor in the sauce.

Shrimp & Mussels in Rich Tomato Sauce Recipe

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★★★★★

4.5 from 134 reviews

A flavorful and hearty seafood pasta dish featuring succulent shrimp and mussels simmered in a rich, fire-roasted tomato sauce, perfectly paired with tender linguine. This recipe combines aromatic sautéed onions, garlic, and a hint of crushed red pepper for a balanced spicy kick, finished with butter for extra richness. It’s an impressive yet simple meal ideal for seafood lovers.

• Author: Zane
• 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 1x2x3x

Pasta

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

Seafood

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

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

Instructions

1. Sauté Onions: Heat olive oil in a large heavy pot over medium heat. Add the diced onion and sauté for 8-10 minutes until the onions are golden brown and caramelized, which develops deep flavor for the sauce.
2. Add Garlic and Spice: Stir in the minced garlic and crushed red pepper flakes to the caramelized onions. Cook for about 2 minutes, stirring regularly, until the garlic is fragrant but not browned.
3. Incorporate Tomato Paste: Add the tomato paste to the onion mixture, stirring well. Allow it to cook for 3-4 minutes to deepen the tomato flavor and remove raw taste.
4. Deglaze with Wine: Pour in the dry white wine. Let it simmer for about 4 minutes, reducing slightly to concentrate the flavor.
5. Add Tomatoes and Simmer: Stir in the fire-roasted crushed tomatoes and bring the sauce to a simmer. Cook for 8-10 minutes uncovered, allowing the sauce to thicken and flavors to meld.
6. Cook Linguine: While the sauce simmers, bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente; this ensures it will finish cooking with the sauce later.
7. Cook Seafood in Sauce: Add the cleaned mussels, shrimp, and 1/4 cup of reserved pasta water into the tomato sauce. Cover the pot and cook for 3-4 minutes until the mussels open and the shrimp turn pink and opaque.
8. Combine Pasta and Finish: Temporarily remove the seafood, then stir in the linguine and another 1/4 cup of reserved pasta water to the sauce. Add unsalted butter, stirring until melted and incorporated. Return the seafood to the pot and gently combine to warm through.
9. Serve: Serve the linguine topped with the shrimp and mussels, spooning extra sauce over the top. Season with additional salt if desired. Enjoy immediately for best flavor and texture.

Notes

• Use fresh, high-quality white wine for the best flavor; avoid cooking wines with added salt or sugar.
• Ensure mussels are thoroughly cleaned and debearded to remove grit and sand.
• Do not overcook the pasta in boiling water since it will finish cooking in the sauce.
• Adjust crushed red pepper flakes to control the spiciness based on preference.
• Leftover sauce can be refrigerated up to 3 days and reheated gently on the stovetop.

Keywords: shrimp pasta, mussels tomato sauce, seafood linguine, fire-roasted tomatoes, Italian seafood recipe