Coastal Seafood Pasta Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook 12 oz linguine until al dente according to package instructions (usually 8–10 minutes). Reserve 2 cups of pasta cooking water, then drain pasta and set aside.

Season seafood

Pat shrimp and scallops dry with paper towels. In a bowl, toss shrimp, scallops, and mussels with 2 tablespoons olive oil, 1 tsp salt and 1 tsp black pepper to coat evenly.

Sear shrimp and scallops

Heat a large wide skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add scallops spaced apart and sear 1.5–2 minutes per side until golden; transfer to a plate. Add shrimp to the same pan and cook 1.5–2 minutes per side until opaque; transfer to the plate with scallops.

Steam mussels

In the same skillet, add 1/4 cup white wine (or 1/4 cup pasta water) and bring to a simmer. Add mussels, cover, and steam 4–6 minutes until shells open. Discard any unopened mussels. Remove mussels and reserve steaming liquid.

Wipe the skillet lightly and add 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add shallot and sauté 2 minutes until translucent. Add sliced mushrooms and cook 4–5 minutes until browned and moisture has mostly evaporated. Add minced garlic and cook 30–45 seconds until fragrant. Add halved cherry tomatoes and cook 2–3 minutes until they begin to soften.

Pour 1/2 cup dry white wine (or reserved mussel steaming liquid) into the skillet to deglaze, scraping any brown bits from the bottom. Simmer 1–2 minutes to reduce slightly. Stir in 1 cup heavy cream, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and let the sauce thicken for 3–4 minutes, stirring occasionally.

Whisk in 1/2 cup grated Parmesan, 1 tablespoon butter, 1 teaspoon Dijon mustard and 2 tablespoons lemon juice until smooth. If the sauce is too thick, add up to 1 cup reserved pasta water, a few tablespoons at a time, until you reach a silky consistency that will coat the pasta.

Stir in chopped parsley and basil. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.

Add the drained pasta to the skillet with the sauce and toss to combine over low heat, adding reserved pasta water as needed to loosen the sauce so it evenly coats the pasta (about 1/4–1/2 cup).

Return the seared scallops and shrimp to the skillet and add the steamed mussels (in and out of shells as desired). Gently toss everything together 1–2 minutes to warm through and meld flavors. Stir in lemon zest and 2 tablespoons chopped parsley.

Serve immediately, garnished with additional parsley, basil, a drizzle of olive oil if desired, and extra grated Parmesan at the table.