Linguine With Shrimp And Mussels
Updated Oct. 11, 2023
- Total Time
- 1 hour
- Prep Time
- 25 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup chopped onion
- 2cloves garlic, chopped
- Small amount of olive oil
- 1can (1½ pounds) Italian plum tomatoes, drained and squeezed
- 1tablespoon capers
- ½teaspoon salt
- 2tablespoons white pepper, or to taste
- 1teaspoon chopped parsley
- ½pound medium black olives (nicoise)
- 2tablespoons olive oil
- ½cup white wine
- 12large mussels
- 1pound medium shrimp
- ¼teaspoon crushed red pepper
- 1pound linguine
Nutritional analysis per serving (6 servings)
557 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 32 grams protein; 722 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute onion and garlic in a little oil.
- Step 2
Add tomatoes, capers, salt and pepper to onions and garlic, and simmer 20 minutes. Add parsley and olives.
- Step 3
In a separate saucepan heat the 2 tablespoons of olive oil, add the wine and mussels, and steam until mussels open. Remove mussels.
- Step 4
In the same liquid steam shrimp until just barely done.
- Step 5
Meanwhile, cook linguine to the desired doneness. Drain.
- Step 6
Remove shells from mussels and shrimp, and mix with the sauce.
- Step 7
Pour over cooked linguine.
Private Notes
Comments
Two table spoons of white pepper put this beyond the average dinner guest's ability to enjoy the meal. So strongly advise to taste before adding the two table spoons. I unfortunately did not taste before and just followed the recipe without tasting . My guests ended up eating the side salad.
I agree with the other comments on the ground pepper. Two Tablespoons?!?! Yikes...that's a lot of pepper, white or otherwise. You might want to cut it down to only two or three turns of the pepper mill...you can always add more (or less) at the end.
Excellent. Made with my homemade basic tomato, onion garlic sauce. Added small can tuna for extra protein. Used frozen mussel meat to save on mess of using shells. No steaming req'd.
I out in about 1/2 teaspoon of white pepper and the sauce was just fine. I also put the juice from steaming the mussels and shrimp into the sauce which added lots of flavors to the pasta. Agree with adding a bit of chili pepper. Will try to do that next time. This dish is really easy to make and very tasty and deserves being re-uplift again but definitely reduced the amount of white pepper in the recipe.
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