Shrimp and mussels pasta
Our Shrimp and mussels pasta recipe uses just a few ingredients and is a perfect midweek dinner option. It’s super tasty, quick, and easy to make! Shrimp and mussels pasta is an incredibly delicious dish that can be made in around 25 minutes, making it a healthy and quick midweek dinner option. It’s one of the easiest dishes to make and ingredients can be easily substituted to suit. This recipe makes a simple seafood pasta sauce with just a few ingredients.
Equipment
- 1 large 12-inch pot with deep sides (at least 6-8 inches) and a lid
- 1 large pot for cooking spaghetti
Ingredients
- 12 large shrimp shells and head removed, devined (allow 3 per person)
- 2.2 lb 1 kg of fresh mussels (in shell), cleaned and debearded
- 1 lb 400 grams spaghetti (or tagliatelle pasta)
- 2 fl. Oz. 60 ml Extra virgin olive oil
- 2 large tomatoes grated and skin removed (canned diced tomatoes also work fine)
- 1 large onion finely diced
- 3 cloves of garlic crushed
- 1 lemon lemon zest grated
- 1 tablespoon of sweet paprika
- ½ teaspoon of dried chilli flakes
- 3-4 tablespoons of fresh chopped parsley
- 2 fl. Oz. 60 ml of dry sherry
- Salt and pepper for seasoning
- Water for cooking the pasta
Instructions
STEP 1 - Prepare the sauce
- In a large pot on medium heat, heat half of the olive oil and add the diced onion. Cook for around 5-6 minutes till slightly golden. Add the garlic and stir through for 1-2 minutes (be careful not to burn the garlic).2 fl. Oz., 1 large onion, 3 cloves of garlic crushed
- Lower the heat, add the grated tomatoes, chili flakes, and paprika and stir through. Simmer for 2-3 minutes and shift ingredients to the edge of the pan.2 large tomatoes, ½ teaspoon of dried chilli flakes, 1 tablespoon of sweet paprika
Step 2 - Prepare the pasta
- In a large saucepan, bring a large pot of water to boil. Add half a teaspoon of salt to the water and once water is boiling, and cook pasta for 10 minutes or until al punto.1 lb 400 grams spaghetti (or tagliatelle pasta), Water for cooking the pasta
Step 3 - Cook the shrimp
- Raise the heat to medium, add a little more olive oil and add the shrimp with a pinch of salt and pepper for seasoning. Cook the shrimp for 3 minutes each side. Use a small amount of the tomato and onion sauce to gel to the shrimp.12 large shrimp
- Once the shrimp are cooked, remove from the pan and set aside for use later. Cover with some foil to keep warm.
Step 4 - Add mussels, sherry and seasoning
- Add half the lemon juice, the lemon zest, half of the parsley, sherry and a dash of water to the pan and stir through with the other ingredients.1 lemon, 3-4 tablespoons of fresh chopped parsley, 2 fl. Oz.
- Cook for a minute or two and then add the mussels and cover for around 5 minutes or until the mussels open.2.2 lb 1 kg of fresh mussels (in shell), cleaned and debearded
Step 5 - Add the cooked pasta and shrip
- Once the mussels have opened, add the shrimp and pasta to the mixture and stir through. Make sure the sauce covers the pasta evenly. Add some more olive oil if the mixture is looking a little dry.2 fl. Oz., Salt and pepper for seasoning
Step 6 - to serve
- To serve, add pasta, shrimp and mussels to a serving bowl. Add a generous wedge of lemon to the side and garnish with a sprinkle of parsley.
- Finally, drizzle of olive oil and season lightly with a little cracked pepper.
Video
Notes
Storage:
As this dish contains seafood, it is best to consume it immediately. If stored in the fridge overnight, use an airtight container and ensure to reheat properly.