Seafood Pasta with Scallops, Shrimp, and Mussels
A quick and delicious seafood pasta dish featuring scallops, shrimp, and mussels, perfect for weeknight dinners or special gatherings.
Ingredients
Pasta and Seafood
- 8 oz linguine or spaghetti Use your favorite type of pasta
- 1 lb large shrimp, peeled and deveined
- 1 lb sea scallops
- 1 lb mussels, cleaned and debearded
Flavor Elements
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup white wine or chicken broth Use white wine for a richer flavor
- ¼ cup olive oil
- 1 tsp red pepper flakes Optional for a bit of heat
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish) Adds a touch of color and freshness
- Lemon wedges (for serving) Add zest before eating
Instructions
Cooking the Pasta
- In a large pot of boiling salted water, cook the linguine or spaghetti according to package directions until it’s al dente. Reserve about ½ cup of pasta water, then drain the rest and set aside.
Sautéing
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the cherry tomatoes and let them sauté until they soften, about 3-4 minutes.
- Add the shrimp and scallops to the skillet. Cook for about 2-3 minutes, or until they start to turn pink and opaque.
- Pour in the white wine (or chicken broth), cover the skillet, and cook until the mussels open, about 5-7 minutes, discarding any that don’t open.
Combining
- Add the drained pasta to the seafood mix, tossing gently to combine. Drizzle in some reserved pasta water until you achieve your desired creaminess.
- Sprinkle with red pepper flakes if you’re feeling spicy.
Serving
- Season with salt and pepper to taste. Top with chopped parsley and serve with lemon wedges.
Notes
Timing is key; start cooking the pasta when you begin sautéing the garlic. Give mussels a good rinse before cooking to clean them properly. Adding a pinch of smoked paprika can enhance the flavor.