This shrimp and mussels pasta is a vibrant dish that brings the essence of the Mediterranean coast right to your table. It features the briny sweetness of fresh shellfish paired with rich tomato, fragrant garlic, and just enough spice to keep things exciting.
Ingredients Breakdown
The pasta forms the backbone of the dish. Both spaghetti and tagliatelle work beautifully, with spaghetti offering a lighter texture and tagliatelle adding a bit more chew and sauce-clinging surface. Choose based on preference, but make sure to cook until just al dente for the best texture.
Seafood is the centerpiece here, and freshness is key. Large shrimp should be peeled and deveined, while mussels must be thoroughly cleaned and debearded. The contrast between the firm, juicy shrimp and the plump, briny mussels is what gives this dish its character. Always discard mussels that do not open after steaming.
For the base, a medley of tomatoes, garlic, and onions sets the stage. Grated fresh tomatoes create a rustic, pulpy sauce, but high-quality canned tomatoes are a worthy substitute in a pinch. These ingredients are sautéed until they release their sweetness and meld into a rich, aromatic base.
To deepen the flavor, a splash of dry sherry adds warmth and slight nuttiness, while lemon zest lifts the sauce with its citrus brightness. Chili flakes provide a gentle heat, creating a well-balanced backdrop for the seafood.
At the end, a drizzle of good-quality olive oil, a handful of chopped fresh parsley, and a crack of black pepper bring a fresh, peppery finish that ties everything together.
Step-by-Step Cooking Guide
Start by making the sauce. Gently cook diced onions in olive oil until golden and soft, then stir in crushed garlic just until fragrant. Tomatoes, paprika, and chili flakes follow, transforming the base into a vibrant, gently spiced sauce. Let it simmer, then shift ingredients aside to make room for the next steps.
While the sauce simmers, cook your pasta in salted water until al dente. Drain and keep a small amount of pasta water aside—it’s a useful trick for adjusting sauce consistency later.
Return to the pan and add shrimp. Sear them on both sides until pink and lightly golden, then set them aside to avoid overcooking. This method locks in their juices and adds flavor to the pan.
Next, build the steam bath for the mussels. Into the sauce, pour the sherry, lemon zest, half the parsley, and a splash of water. Once combined, add the mussels, cover the pan, and let them cook until they open. This method infuses the sauce with the oceanic essence of the shellfish.
Now it’s time to bring everything together. Return the shrimp to the pan along with the cooked pasta. Toss everything thoroughly so that the sauce clings to each strand. A touch more olive oil or pasta water can be added to adjust the texture if needed.
For serving, plate the pasta with generous portions of seafood, a final scattering of parsley, and a wedge of lemon on the side. Drizzle with olive oil and finish with a crack of pepper for that final aromatic flourish.
Recipe Tips
How to tell when shrimp are perfectly cooked without overdoing it
They should turn pink and opaque, with a slight curl. Overcooked shrimp become rubbery and curl tightly into a “C” shape.
What to do if mussels don’t open—safety and flavor implications
Discard any mussels that remain closed after cooking. They may be unsafe to eat and could affect the flavor of the dish.
Using canned tomatoes vs. fresh: What changes and what doesn’t
Canned tomatoes provide consistency and convenience; fresh tomatoes offer a brighter flavor but require a bit more prep. Both work well.
How to keep pasta from clumping or drying out after draining
Toss the pasta with a touch of olive oil or a spoonful of sauce while still warm to prevent sticking.
When and how to use reserved pasta water for perfect consistency
Add a spoonful at a time during final tossing to help the sauce cling and emulsify, especially if the mixture looks dry.
What to Serve With This Recipe
A golden slice of crusty garlic bread or soft focaccia makes the ideal companion to mop up the flavorful sauce.
For a refreshing contrast, a citrusy arugula salad or a fennel-orange slaw works beautifully, cutting through the richness of the pasta.
Roasted vegetables like zucchini, eggplant, or sweet bell peppers bring earthy depth and add variety to the plate.
As for drinks, a chilled glass of dry white wine—think Sauvignon Blanc or Pinot Grigio—complements the seafood wonderfully. Sparkling rosé is another vibrant pairing for a festive twist.
Frequently Asked Questions
Can I use frozen seafood instead of fresh?
Yes, just ensure it’s properly thawed and patted dry before cooking to prevent excess water from diluting the sauce.
What type of pasta works best for this recipe?
Long pasta like spaghetti, linguine, or tagliatelle is ideal as it wraps around the seafood and sauce for each bite.
How do I store and reheat leftovers without drying them out?
Store in an airtight container and reheat gently with a splash of water or broth on the stovetop. Avoid microwaving seafood too long.
Can I omit the sherry or replace it with something non-alcoholic?
Yes, substitute with seafood or chicken broth with a touch of white wine vinegar or lemon juice for acidity.
Is this dish spicy, and how can I adjust the heat level?
It has a mild kick from chili flakes. Adjust by increasing or omitting the flakes based on your heat preference.
Creative Variations
For an umami boost, stir in a touch of anchovy paste or chopped sun-dried tomatoes while sautéing the garlic.
To make it creamy, finish the sauce with a spoonful of mascarpone or a splash of heavy cream for richness without overwhelming the seafood.
Experiment with other seafood like scallops, clams, or even crab meat for a different twist.
Fresh herbs like basil, tarragon, or dill can offer new layers of flavor in place of parsley.
This shrimp and mussels pasta delivers a delicious union of bold Mediterranean flavors, bringing the sea and sun together in every bite. It’s comforting, luxurious, and surprisingly simple to prepare.
Perfect for special gatherings or an elevated weeknight dinner, this dish invites you to savor each forkful with good company and a glass of wine.
Ingredients
1 lb (400 g) spaghetti or tagliatelle pasta
12 large shrimp, peeled, deveined, and heads removed (about 3 per person)
2.2 lb (1 kg) fresh mussels in shell, cleaned and debearded
2 fl oz (60 ml) extra virgin olive oil
2 large tomatoes, grated with skins removed (or substitute with canned diced tomatoes)
1 large onion, finely diced
3 garlic cloves, crushed
Zest of 1 lemon
1 tbsp sweet paprika
½ tsp dried chili flakes
3–4 tbsp fresh parsley, chopped
2 fl oz (60 ml) dry sherry
Salt and freshly ground black pepper, to taste
Water, for boiling the pasta
Instructions
Step 1 – Prepare the sauce
In a large, deep pan over medium heat, warm half of the olive oil. Add the diced onion and sauté for 5–6 minutes until lightly golden and softened. Stir in the crushed garlic and cook for another 1–2 minutes, making sure it doesn’t brown.
Lower the heat, then incorporate the grated tomatoes, paprika, and chili flakes. Stir gently and let the mixture simmer for 2–3 minutes. Push the ingredients to the sides of the pan, creating space in the center.
Step 2 – Cook the pasta
In a separate pot, bring salted water to a rolling boil. Add the pasta and cook until al dente, about 10 minutes. Once cooked, drain and set aside, reserving a little pasta water if needed for loosening the sauce later.
Step 3 – Cook the shrimp
Increase the heat under the sauce pan to medium. Add a drizzle of the remaining olive oil, then place the shrimp in the center with a pinch of salt and pepper. Sear the shrimp for about 3 minutes on each side, spooning a little of the tomato mixture over them as they cook. Once pink and opaque, remove them from the pan and cover with foil to keep warm.
Step 4 – Add mussels, sherry, and seasoning
Into the same pan, pour in half of the lemon juice, lemon zest, half the chopped parsley, the dry sherry, and a splash of water. Stir everything to combine with the sauce base.
Add the cleaned mussels and cover the pan with a lid. Allow them to steam for 5 minutes or until all the shells open. Discard any that remain closed.
Step 5 – Combine pasta and shrimp
Once the mussels are ready, return the shrimp to the pan. Add the cooked pasta and toss everything together, ensuring the sauce coats each strand evenly. If the mixture seems dry, drizzle in a bit more olive oil or a spoonful of reserved pasta water.
Step 6 – To serve
Plate the pasta with generous helpings of shrimp and mussels. Garnish with the remaining parsley and a lemon wedge on the side. Finish with a light drizzle of olive oil and a pinch of freshly cracked black pepper just before serving.
Shrimp and Mussels Pasta Recipe
Ingredients
- 1 lb 400 g spaghetti or tagliatelle pasta
- 12 large shrimp peeled, deveined, and heads removed (about 3 per person)
- 2.2 lb 1 kg fresh mussels in shell, cleaned and debearded
- 2 fl oz 60 ml extra virgin olive oil
- 2 large tomatoes grated with skins removed (or substitute with canned diced tomatoes)
- 1 large onion finely diced
- 3 garlic cloves crushed
- Zest of 1 lemon
- 1 tbsp sweet paprika
- ½ tsp dried chili flakes
- 3 –4 tbsp fresh parsley chopped
- 2 fl oz 60 ml dry sherry
- Salt and freshly ground black pepper to taste
- Water for boiling the pasta
Instructions
Step 1 – Prepare the sauce
- In a large, deep pan over medium heat, warm half of the olive oil. Add the diced onion and sauté for 5–6 minutes until lightly golden and softened. Stir in the crushed garlic and cook for another 1–2 minutes, making sure it doesn’t brown.
- Lower the heat, then incorporate the grated tomatoes, paprika, and chili flakes. Stir gently and let the mixture simmer for 2–3 minutes. Push the ingredients to the sides of the pan, creating space in the center.
Step 2 – Cook the pasta
- In a separate pot, bring salted water to a rolling boil. Add the pasta and cook until al dente, about 10 minutes. Once cooked, drain and set aside, reserving a little pasta water if needed for loosening the sauce later.
Step 3 – Cook the shrimp
- Increase the heat under the sauce pan to medium. Add a drizzle of the remaining olive oil, then place the shrimp in the center with a pinch of salt and pepper. Sear the shrimp for about 3 minutes on each side, spooning a little of the tomato mixture over them as they cook. Once pink and opaque, remove them from the pan and cover with foil to keep warm.
Step 4 – Add mussels, sherry, and seasoning
- Into the same pan, pour in half of the lemon juice, lemon zest, half the chopped parsley, the dry sherry, and a splash of water. Stir everything to combine with the sauce base.
- Add the cleaned mussels and cover the pan with a lid. Allow them to steam for 5 minutes or until all the shells open. Discard any that remain closed.
Step 5 – Combine pasta and shrimp
- Once the mussels are ready, return the shrimp to the pan. Add the cooked pasta and toss everything together, ensuring the sauce coats each strand evenly. If the mixture seems dry, drizzle in a bit more olive oil or a spoonful of reserved pasta water.
Step 6 – To serve
- Plate the pasta with generous helpings of shrimp and mussels. Garnish with the remaining parsley and a lemon wedge on the side. Finish with a light drizzle of olive oil and a pinch of freshly cracked black pepper just before serving.
