1-2 pounds mussels, rinsed and beards removed if any (can use frozen store bought)
lemon zest
1 pint cherry tomatoes
5 slices thick cut bacon
2 tsp chopped fresh parsley
1/2 salt
1 pound deveined shrimp
6 cloves of garlic -minced
1 1/2 cup dry white wine
Juice from 1 lemon
Black pepper to taste
4 tbsp cubed cold butter
Instructions
1. Thaw shrimp
2. Bring a large pot of salted water to a boil.
3. Cut bacon strips into cubes and cook in a pan
until crisp. Place cooked bacon on paper
towel to remove access grease
4. In a separate pan, heat 1 tbsp of butter over
medium heat, add the panko breadcrumbs and toast
until golden brown. Remove from heat and add to a
bowl. To the bowl, add 1/2
tsp red pepper flakes, lemon zest, bacon crumbs,
chopped parsley and a pinch of salt & pepper.
Whisk to combine and set aside for serving
5. Rinse and remove beards from the mussels, if
any of the shells remain open or do not
fully close when rinsing, discard as these are
dead. In a large covered saucepan on medium-high
heat, add 1 to 1/2 cup white wine and mussels.
Bring to a simmer and cook until mussels open on
their own about 5 minutes. If using store bought
frozen mussels simply follow the instructions and
set aside
6. Heat 2 tbsp of butter in a large pan over
medium heat. Add the shrimp, 2 cloves of garlic
minced, salt & pepper and 1/2 tsp red pepper
flakes. Cook for about 3-4 minutes until the
shrimp becomes bright pink. Remove and set aside
7. In a large skillet (Big enough to hold all the
pasta ingredients and toss everything
together) heat the olive oil on medium-high heat
until hot. Add the 4 cloves of minced garlic. Cook
stirring occasionally for about 1-2 minutes and
add the cherry tomatoes. Tomatoes will need about
4 minutes, stirring occasionally to heat and start
to burst.
8. To the pan, add the white wine and simmer for 5
minutes. Add the cold cubed butter and
whisk until the butter is melted
9. Cook the pasta to al dente, reserving 1/2 cup
of the pasta water, drain pasta
10. While the pasta cooks, add the shrimp and
mussels to the tomatoes, season with salt and
pepper stirring occasionally 2-3 minutes until the
protein is hot
11. Add the cooked pasta, 1 tbsp butter. Lemon
zest, lemon juice to the pan. Add a bit of pasta
water to the pan to help mix everything together –
optional
12. Cook stirring frequently 2-3 minutes or until
the pasta is coated with the sauce. Season and
taste. (if the sauce seems dry, add more pasta
water)
13. Serve immediately
Originally Submitted
8/21/2020
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