Pasta with Mussels and Shrimp
Difficulty: Easy
Servings: 4
Total Time: 30 minutes
Active Time: 30 minutes
Nutritional Information Per Serving
Calories 560 | Total Fat 11g | Saturated Fat 2g | Cholesterol 103mg | Sodium 1322mg | Carbohydrates 80g | Dietary Fiber 6g | Protein 32g | Sugar 9g
Ingredients
- 12 ounces large shrimp
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 onion, sliced
- 3 stalks celery, thinly sliced, plus celery leaves for garnish
- 1/2 cup dry white wine
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can whole plum tomatoes, crushed by hand
- 12 ounces campanelle pasta (or any short pasta)
- 1 pound mussels, cleaned and debearded
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the shrimp by peeling them. Using a small sharp knife, slice along the curved back about three-quarters down to butterfly and devein the shrimp. Set aside.
- Bring a large pot of salted water to a boil. Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and celery and saut until softened, about 4 minutes. Pour in the white wine and allow it to reduce for 1 to 2 minutes. Season with 1/2 teaspoon salt and red pepper flakes. Add the hand-crushed tomatoes, bring to a simmer, and cook until the sauce thickens slightly, about 10 to 12 minutes.
- While the sauce simmers, cook the pasta in the boiling water according to package directions until just al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Add the mussels to the tomato sauce, cover, and cook for 2 to 4 minutes until the mussels begin to open. Then add the shrimp, cover again, and cook for another 2 to 4 minutes until the shrimp are fully cooked and mussels have completely opened. Discard any mussels that remain closed.
- Stir the cooked pasta into the sauce, adding some of the reserved pasta water as needed to loosen the sauce and evenly coat the pasta. Serve in bowls and garnish with chopped parsley and celery leaves.
