Seafood Marinara Pasta
Ingredients
- 1 (16 ounce) package linguine pasta
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 small red onion, minced
- 3 green onions, chopped
- 2 tomatoes, seeded and diced
- 1 (8 ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground thyme
- 2 pounds mussels, cleaned and debearded
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup dry white wine
- 2 teaspoons lemon juice
- 1 lemon - cut into wedges, for garnish
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Instructions
- Gather all ingredients.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in garlic and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Heat remaining 1 tablespoon of olive oil in a large skillet over medium-low heat. Stir in green onion and diced tomatoes; cook and stir until tomatoes have softened. Stir onion mixture into tomato mixture; add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes.
- Stir in mussels and shrimp, then pour in wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.
Source
Original recipe: View Original