Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 lb fresh blue mussels, scrubbed and debearded
  • 12 oz linguine pasta
  • 1 cup heavy cream
  • 1/2 cup dry white wine
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 large shallot, finely diced
  • 1 large lemon, zested and juiced
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente.
  2. Pat shrimp dry. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear shrimp for 1 minute per side until pink and opaque. Remove shrimp from pan and set aside.
  3. Lower heat to medium. In the same skillet, add diced shallots and sliced garlic. Sauté for 2 minutes until translucent. Stir in red pepper flakes for 30 seconds.
  4. Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the mussels to the skillet, cover with a lid, and steam for 4 minutes until the shells have opened. Discard any that remain closed.
  5. Stir in the heavy cream and lemon zest. Let the sauce simmer and reduce slightly for 2 minutes. Add the cooked shrimp and pasta back into the skillet.
  6. Toss everything together over low heat, adding lemon juice and fresh parsley. Use the Cold-Finish Technique by whisking in a splash of fresh cream or cold butter off the heat for a stable emulsion.