Seafood Pasta with Linguine Shrimp and Mussels

8 oz linguine pasta

1 lb shrimp, peeled and deveined

1 lb mussels, cleaned and debearded

3 tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1/2 cup dry white wine

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Juice of 1 lemon

Salt and pepper, to taste

Cook linguine according to package instructions until al dente. Drain and set aside.

In a large skillet or sauté pan, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté until fragrant, about 1 minute.

Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from pan and set aside.

Add mussels to the pan along with white wine. Cover and cook until mussels open, about 5 minutes. Discard any unopened mussels.

Return shrimp to the pan and add cherry tomatoes, lemon juice, salt, and pepper. Stir to combine and cook for another 2 minutes.

Add cooked linguine and chopped parsley to the pan. Toss everything together to coat the pasta in the sauce evenly.

Serve immediately, garnished with extra parsley and lemon wedges if desired.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

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