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Close-up of seared pink shrimp and black mussel shells over glossy linguine pasta. (Seafood Linguine Recipe)

Seafood Linguine Recipe: The Ultimate Garlic Butter and White Wine Masterpiece

This Seafood Linguine Recipe features al dente pasta, seared pink shrimp, and steamed black mussels in a glossy garlic butter white wine sauce. A restaurant-quality Mediterranean dinner that is visually stunning and incredibly easy to prepare.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (450g) Linguine pasta Cooked al dente
  • 1 lb (450g) Large Shrimp Tails on, peeled and deveined
  • 1 lb (450g) Fresh Black Mussels Scrubbed and debearded
  • 6 cloves (30g) Garlic Minced
  • 1/2 cup (120ml) Dry White Wine Pinot Grigio or similar
  • 4 tbsp (60g) Unsalted Butter Cold, cubed
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 1/2 cup (15g) Fresh Parsley Finely chopped
  • 1 tsp (2g) Red Pepper Flakes

Equipment

  • 1 Large Pasta Pot For boiling linguine
  • 1 12-inch Sauté Pan For searing seafood and tossing pasta
  • 1 Tongs For plating and tossing

Instructions
 

Preparation
  1. Cook linguine in salted boiling water until 1 minute before al dente. Reserve 1/2 cup pasta water and drain.
  2. Sear shrimp in olive oil for 2 minutes per side until pink-orange and golden. Remove and set aside.
  3. Sauté garlic in butter, add wine and mussels. Cover and steam for 3-5 minutes until shells open.
  4. Toss pasta, remaining butter, and pasta water with mussels. Add shrimp back in with parsley and pepper flakes.

Notes

Use cold butter at the end for the glossiest sauce.
Discard any mussels that do not open after steaming.
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