Pasta with Mussels and Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 103 milligrams
- Sodium
- 1322 milligrams
- Carbohydrates
- 80 grams
- Dietary Fiber
- 6 grams
- Protein
- 32 grams
- Sugar
- 9 grams
- Total: 30 min
- Active: 30 min
Ingredients
12 ounces large shrimp
Kosher salt
2 tablespoons extra-virgin olive oil
1 onion, sliced
3 stalks celery, thinly sliced, plus leaves for topping
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 other short pasta)
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh parsley
Directions
- Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
- Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
- Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.