Shrimp & Mussels in Rich Tomato Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Deglaze with Wine: Pour in the dry white wine. Let it simmer for about 4 minutes, reducing slightly to concentrate the flavor.
- 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.
- 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.
- 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.
- 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.
- 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
