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A rich and flavorful seafood pasta featuring mussels, scallops, and shrimp in a garlicky white wine butter sauce, tossed with linguine and brightened with fresh lemon and herbs.

Ingredients

Scale
  • 1 pound mussels
  • Water (for soaking mussels)
  • ⅓ cup all-purpose flour (for soaking mussels)
  • 12 ounces whole wheat linguine noodles or spaghetti or similar long pasta noodles
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces sea scallops, patted dry
  • 8 ounces large shrimp, peeled, deveined, and patted dry, tails on or off
  • ½ teaspoon kosher salt
  • 1 shallot, minced
  • 4 cloves garlic, minced (about 4 teaspoons)
  • ⅛ teaspoon red pepper flakes
  • ½ cup dry white wine (or use pasta water or broth)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1½ teaspoons Old Bay or similar seafood seasoning
  • 2 tablespoons freshly squeezed lemon juice
  • ⅓ cup chopped fresh parsley, plus additional for serving

Instructions

  1. Place mussels in a large bowl, cover with cool water, stir in flour, and soak for 30 minutes.
  2. Drain mussels, pull off any beards, scrub shells under running water, and discard any that don’t close tightly.
  3. Bring a large pot of salted water to a boil.
  4. Cook pasta according to package directions until just al dente, reserving 1 cup pasta water, then drain.
  5. Pat scallops and shrimp completely dry.
  6. Heat 2 tablespoons butter and 2 tablespoons olive oil in a wide, deep skillet over medium heat until butter foams.
  7. Add scallops and sear undisturbed for 1½ minutes, then flip and slide them to one side of the pan.
  8. Add shrimp to the open side, sprinkle with kosher salt, cook flipping shrimp after about 1 minute, and continue until shrimp are opaque and scallops are cooked through (about 2 more minutes).
  9. Remove scallops and shrimp to a plate and set aside.
  10. Reduce heat to medium, add remaining 1 tablespoon butter and minced shallot to the pan, and cook about 3 minutes until softened and starting to brown.
  11. Add minced garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
  12. Pour in white wine and add dried oregano, dried basil, and Old Bay seasoning; bring to a boil.
  13. Add mussels to the skillet, cover, reduce heat to medium-low, and steam until mussels open, about 5 minutes, shaking the pan once or twice.
  14. Remove the lid and discard any mussels that did not open.
  15. Add the cooked pasta, freshly squeezed lemon juice, reserved scallops and shrimp, and chopped parsley to the skillet.
  16. Toss everything gently with tongs, adding reserved pasta water a little at a time to loosen and combine the sauce.

Notes

Dry seafood well before cooking to achieve a nice sear and avoid rubbery texture., Prep ingredients in advance for easier assembly., Reserve at least 1 cup of pasta water to adjust sauce consistency., Monitor scallops and shrimp closely to avoid overcooking., Discard any mussels that do not open after steaming for safety., Add a tablespoon of cold butter off heat before serving for a creamier sauce., Swap ingredients for variations: clams for mussels, lobster for scallops, add tomatoes for a different flavor., Use gluten-free pasta and plant-based butter for dietary adaptations., Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently adding liquid to maintain sauce consistency.

Nutrition

Find it online: https://mamapantry.com/seafood-pasta/