Ingredients
Method
Preparation
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Cooking
- Add shrimp and cook until pink, about 3-4 minutes.
- Pour in the white wine and let it simmer for a few minutes.
- Add mussels, cover the skillet, and cook until mussels open, about 5-7 minutes.
- Stir in cherry tomatoes, parsley, salt, and pepper.
- Toss in the cooked linguine and mix well to combine all ingredients and heat through.
- Serve with a sprinkle of red pepper flakes if desired.
Notes
For storage, keep in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stovetop with a splash of water to avoid mushy pasta. For an alcohol-free version, swap white wine for vegetable broth.