Shrimp and Mussels in White Wine Garlic Sauce
- Carlena Davis
- Sep 14, 2020
- 2 min read
Hey sis! I am back with a quick 30 meal that you can whip up on those busy school nights. This shrimp and mussels linguine in white wine garlic sauce is so flavorful because of the sauteed garlic and shallots and adding a bit of cooking wine takes this dish to the next level. I used frozen mussels in my dish but you can use fresh mussels if you would like. The shrimp and mussels take minutes to cook and the sauce can be made in about ten minutes. This dish even got a thumbs up from my 5 year old because she loved the flavor of the noodles but she passed on the mussels. She loves pasta and could honestly eat it everyday. I normally make some type of pasta about once a week because it is normally a dish that can come to very quickly and is always a fan favorite. Here's how to make it!
Ingredients for the Linguine
1 box of linguine
1 lb of medium shrimp, deveined shrimp
2 lbs bag of frozen mussels
Salt to taste
Pepper to taste
Garlic powder to taste
Paprika to taste
1 teaspoon of crushed red pepper
3 cloves of garlic, minced
2 shallots, minced
3/4 cups of white cooking wine
3/4 cup of heavy cream
1/2 cup of parmesan cheese
2 tablespoons of fresh basil, chopped
How to Prepare the Linguine
Prepare linguine according to package.
Season shrimp with salt, pepper, garlic powder and paprika.
Boil the frozen mussels in the bag for seven minutes.
Heat olive oil in skillet and saute shrimp until pink on both sides.
Remove from the skillet and set aside.
Add minced garlic and shallots and saute until translucent.
Deglaze the skillet with cooking wine.
Add crushed red pepper to the skillet and chopped basil.
Add heavy cream and parmesan cheese.
Whisk until the sauce well combined.
Add the shrimp and mussels to the sauce.
Toss the linguine in with the sauce and sprinkle parmesan cheese before serving.
See below for recommended products for this recipe.
This recipe sounds absolutely delicious — shrimp and mussels in a white wine garlic sauce is such a classic combination, especially because the simplicity of ingredients like garlic, butter, and dry white wine really lets the seafood flavors shine through . Dishes like this also show how much balance matters in cooking, where timing and technique make all the difference between good and exceptional. It’s interesting how that idea of balance and expectations carries over into other areas as well — for example in discussions around leadership and pressure, like with Mārtiņš Lauva in this piece: Mārtiņš Lauva, where perception and real performance don’t always fully align, much like how people experience food beyond just the ingredients.
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