Spicy tomato sauce with mussels & brown shrimp on saucy al dente linguine

Spicy tomato sauce with mussels & brown shrimp on saucy al dente linguine!

Comes with a side of feeling like you’re by the seaside and a glass of deep pink rosé (if you’re pouring)! This meal is ready in under 15 mins and feels so luxurious. Ultimate quick and easy, but ready to impress.

Ingredients:
1kg fresh mussels
100g brown shrimp
1 tin cherry tomatoes or plum tomatoes
1 clove garlic, minced
1/2 red chilli, chopped finely (use while for more spice)
1 tsp Italian herbs
2 tsp tomato paste
1 pinch sea salt
15g parsley chopped (large pinch)
+ drizzle olive oil

Add olive oil, garlic, herbs, tomato paste and stir in a pan on a low to medium heat. After a minute or two, add your tomatoes and stir. Let simmer and add a pinch of sea salt. Once simmering (a minute or two), add mussels in and cover to steam. Get your pasta going at the same time (as directed on packet) and after about 5 minutes, take a little bit of the pasta water and add it to the mussels and then cover again for another 5-7mins (until all the mussels have opened). When mussels are ready, scoop them out with a slotted spoon and place in a separate bowl. Stir in your drained pasta and the brown shrimp until they are heated up (just a minute or so). Serve pasta with mussels on top and squeeze a little lemon and sprinkle chopped parsley to serve!

Any reserve sauce is great for dunking bread into! Also, make sure any mussels that don’t open after steaming are thrown away before serving. You can also halve the seafood, as this recip can serve between 2-4 people depending on portion size.

I shot this on my @nikoneurope z5 on settings ISO 800 50mm f/6.3 and 1/160 sec.

This recipe is part of a sponsored ad.