Shrimp Vegetables Seafood Recipe

Cook linguine

Bring 4 cups water to a rolling boil in a large pot with 1 tbs salt. Add 12 oz linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside. Keep warm.

Inspect and prep mussels: discard any open mussels that do not close when tapped. Scrub shells and remove beards. Pat shrimp dry with paper towels; season with 1 tsp salt and 1 tsp black pepper.

In a large skillet or sauté pan, heat 1 tbs olive oil over medium-high heat. Working in a single layer, sear shrimp 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Do not overcook.

In the same skillet, reduce heat to medium and add 2 tbs extra-virgin olive oil. Add 1 finely chopped shallot and sauté 1–2 minutes until translucent. Add 4 minced garlic cloves and 1 tsp red pepper flakes; sauté 30 seconds until fragrant.

Add 1 thinly sliced red bell pepper and 1 zucchini (cut into half-moons). Cook, stirring occasionally, 3–4 minutes until slightly softened but still crisp.

Stir in 1 cup halved cherry tomatoes and cook 2 minutes until they begin to blister and release juices.

To the vegetables, add 1 tbs tomato paste and cook 30 seconds, stirring to combine. Pour in 3 tbs dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes.

Add 1 cup low-sodium broth and 2 tbs fresh lemon juice. Bring mixture to a gentle simmer. Add the cleaned mussels, cover the pan, and steam 4–6 minutes until mussels open. Discard any mussels that remain closed.

Once mussels have opened, remove the lid and stir in 2 tbs unsalted butter until melted. If the sauce seems thin, simmer uncovered 1–2 minutes to reduce; if too thick, add up to 1/2 cup reserved pasta water or more broth to reach desired consistency.

Return cooked shrimp to the skillet along with drained linguine. Toss gently to combine so pasta is coated in the sauce and seafood is evenly distributed. If needed, add reserved pasta water, 1–2 tbs at a time, to loosen the sauce and help it cling to the pasta.

Stir in 2 tbs chopped fresh parsley and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting as desired. Remove from heat and fold in 1/2 cup grated Parmesan if using.

Serve immediately, dividing among 4 plates, with lemon wedges on the side for squeezing over each portion.