Pasta with mussel and shrimp sauce, a delicious and very simple first course to make, suitable for all seafood menus. The pasta is finished cooking in the liquid released by the mussels… in this way, the dish becomes much tastier and more appetizing. I added a little tomato paste to give the sauce a bit of color and to bind it more, but if you prefer, you can make a white sauce without tomato. Now all you need to do is get some excellent shrimp and fresh mussels, and prepare this tasty recipe with me!
Here are more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 220.48 (Kcal)
- Carbohydrates 26.74 (g) of which sugars 2.24 (g)
- Proteins 17.36 (g)
- Fat 4.88 (g) of which saturated 0.99 (g)of which unsaturated 1.63 (g)
- Fibers 1.53 (g)
- Sodium 598.78 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.5 oz pasta
- 5.3 oz shrimp
- 14.1 oz mussels
- 1 tbsp tomato paste
- 1 clove garlic
- 1 chili pepper
- 1/4 cup white wine
- parsley
- extra virgin olive oil
- salt
Tools
- Pan
- 2 Pots
- Strainer
- Bowl
Preparation
Clean the mussels by pulling out the byssus and scraping the surface to remove dirt and encrustations. Wash them well under running water.
Sauté a clove of garlic and a chili pepper in a pot with a drizzle of oil.
Add the mussels, deglaze with the white wine, and put the lid on. Cook over medium heat for a few minutes until the shellfish have opened (1).
Turn off the stove, shell the mussels, and filter their liquid using a fine-mesh strainer.
Shell the shrimp, remove the black vein, and rinse them. Cook them for a few minutes in a pan with a drizzle of oil and a pinch of salt (2). Once ready, transfer them to a plate. You can leave them whole or cut them into pieces, as you prefer.
Pour the mussel liquid into the same pan as before, add the tomato paste, and heat over low heat.
Boil the pasta in salted boiling water, and drain it well before it’s done. Pour it into the pan with the sauce and finish cooking it as if it were a risotto, adding the mussels and shrimp (3).
When the pasta is cooked to your liking, sprinkle with a handful of chopped parsley and turn off the heat.
The pasta with mussels and shrimp is ready, serve it hot on plates!
Tips and Notes
Do not overcook the mussels and shrimp, otherwise the mussels will be dry, and the shrimp will be tough.
You can increase the amount of tomato, add fresh cherry tomatoes, or omit everything if you prefer a white sauce.
Choose high-quality pasta that holds up well during cooking. Any shape, short or long, is fine. Don’t over-salt the water because the mussel liquid is already very flavorful.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
