Shrimp And Mussels Pasta

Hello friends,

Today, I want to share with you a delicious seafood recipe, Shrimp And Mussels Pasta. Cooking pasta is considered a fast cooking process, but at the same time very lovely, because it offers many varieties realizing unique and delicate taste combining different ingredients. Exactly, for the variety of tastes and recipes, that we can cook pasta, we love it in our family. Pasta is part of our family cooking and it has never missed in our family weekend’ meals.

And we always cook the pasta in different ways, trying new recipes and ingredient combining, and through many recipes, we have of course our favorite ones for each season.

This pasta recipe is a summer dish, with sea taste for a lovely meal during your summer weekends.

• 500 g spaghetti or linguine pasta
• 300 g cleaned shrimps
• 1 kg black mussels
• 7-8 cherry tomatoes or  3-4 ripe medium tomatoes
• 50-100 ml white wine
• 2 garlic cloves
• 2-3tbsp chopped fresh parsley
• Olive oil
• Salt, pepper

Directions

Before starting the preparation of the recipe, we need to prepare all the ingredients. It is important to choose fresh ingredients.

1. First, we will clean the mussels shells from the outside. You can remove the shells’ dirt using a kitchen knife, or brush, or gross salt, like we explained this process at the Black Mussels Recipe. Rinse the mussels well in running water and let apart.
2. Continue with the cleaning of the shrimps, removing head, shell, tail, and sand vein. If you prefer you can let some of the shrimps with their heads because they make the sauce very tasty.
3. Rinse the tomatoes, and cut them in half if they are small cherry tomatoes, or cut them in slices or dice if you have another variety of tomatoes.
4. Rinse the parsley, and chop finely.
5. In a deep pasta casserole, add water and let it boil to cook the pasta.
6.  In a large pan, add a little olive oil and the mussels. We will open the mussels shells during this process. Cover the pan with a lid and in 2-3 minutes all the mussels are opened. Remove the pan from the heat and let them apart to cool.
7.  In another saucepan, add olive oil, garlic cloves, and let the oil to season with the garlic. Add the cleaned shrimps, and stir fry for 1-2 minutes until golden. Add the white wine and let it evaporate in high heat. Remove the shrimps, and let apart to add later to our sauce, because they don’t need too much time to cook.
8.  In the boiling water casserole, add salt and pasta to cook. Keep in mind to cook pasta 2-3 minutes less than the indicator cooking time. We will finish the pasta cooking while we mix it with the sauce.
9. In the same saucepan where we cooked the shrimps, add a little olive oil and the cut tomatoes.
10.  Let them cook for 3-4 minutes until they melt and make a sauce.
11. During this time, we separate the open mussels from their shells and keep apart to add in the sauce. We leave some of the opened mussels as they are. Remainder, not to consume the mussels that are not opened.
12. Add some of the mussels water into the tomato sauce, and let to cook together for 1 minute. This is salty water, so try tasting the sauce before adding more salt.  Add mussels, shrimps, and chopped parsley, and season with salt, pepper, and olive oil.
13. Add the cooked pasta to the sauce, and let to cook together for 2-3 minutes, to season with the shrimp and mussels taste.
14. Add some more chop parsley, olive oil and the pasta is ready to serve.
15. Serve pasta warm, and consume with other seafood cooking, season salads, and white wine.