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best seafood pasta recipe

Shrimp, Scallops and Mussels Seafood Pasta in Red Sauce with Linguine

Easy seafood pasta in red sauce with shrimp scallops and mussels with linguine


  • 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


  • 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 linguineĀ  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 minutesĀ  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.