Shrimp, Scallops and Mussels Seafood Pasta in Red Sauce with Linguine
Easy seafood pasta in red sauce with shrimp scallops and mussels with linguine
Ingredients
- 1 lb mussels, scrubbed and de-bearded
- 1/2 lb shrimp, peeled and deveined
- 1 lb scallops
- 2 cups red tomato sauce / marina sauce
- 12 oz pasta ( linguine)
- 2 garlic clove, minced
- 1/2 tsp red pepper flakes
- 3 tbsp olive oil
- 2-3 fresh basil leaves, chopped
- salt & pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season the scallops with salt and pepper, then add them to the pan. Cook scallops for 2 minutes per side or until browned. Remove the scallops from the pan.
- Season the shrimp with salt and pepper and add them to the pan. Cook for 3 minutes per side or until shrimp is opaque. Remove from heat.
- Meanwhile, cook the linguine in a large pot of salted water according to package directions. Drain the pasta and reserve 3/4 cup of cooking liquid.
- Back to the pan. Pour 2 remaining tablespoons of olive oil to the pan. Now, add garlic and cook for about a minute. Add two cups of your favorite marinara or red sauce and the reserved pasta water to the pan, add salt and pepper and red pepper flakes and heat thoroughly.
- Once the sauce is simmering, add mussels and cook for about 4-5 minutes or until the shellfish has opened. Close the pan with a lid to speed up the shellfish opening.
- Remove lid, discard any shells that did not open.
- Add shrimp and scallops back to the pan and cook for another 3 minutes or so. Add linguine and toss everything to coat with the sauce.
- Sprinkle with fresh basil and serve.