Chorizo Linguini with Mussels and Shrimp
Dive into a bowl of bold and flavorful *Chorizo Linguini with Mussels and Shrimp*, a seafood pasta dish that brings the taste of the Mediterranean to your table. This vibrant recipe combines tender linguini with the smoky richness of chorizo, plump shrimp, and briny mussels, all nestled in a savory sauce of garlic, shallots, dry white wine, and a hint of red chili flakes for gentle heat. Juicy cherry tomatoes add a pop of freshness, while fresh parsley and a squeeze of lemon provide a bright finishing touch. Perfect for a special dinner or a weeknight treat, this one-pan wonder is easy to prepare in under 40 minutes and sure to impress seafood and pasta lovers alike.
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Recipe Information
Ingredients
- 12 oz linguini
- 6 oz chorizo sausage
- 1 lb mussels
- 12 large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 1 cup cherry tomatoes, halved
- 0.5 tsp red chili flakes
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
- 4 lemon wedges
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set aside.
Rinse the mussels under cold water and remove any beards. Discard any mussels that are cracked or will not close when tapped.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chorizo, breaking it into small pieces as it cooks. Cook for 5-7 minutes, until browned. Remove the cooked chorizo with a slotted spoon and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped shallots, sautéing for 1-2 minutes until fragrant.
Pour in the white wine and bring to a simmer. Cook for 2-3 minutes, allowing the alcohol to evaporate. Then add the chicken or seafood stock and red chili flakes. Stir to combine.
Add the mussels to the skillet, cover with a lid, and cook for 3-4 minutes, shaking the pan occasionally. When the mussels open, remove them using tongs and set aside. Discard any mussels that remain closed.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove and set aside with the mussels.
Add the cherry tomatoes and cooked chorizo to the skillet, stirring to warm through. Return the cooked linguini to the skillet and toss to coat in the sauce. If the mixture is too dry, add a splash of the reserved pasta water.
Gently fold in the cooked mussels and shrimp. Season the dish with salt and black pepper to taste.
Plate the linguini, mussels, and shrimp. Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 8288 mg | 360% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 10.4 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 3221 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
