a spicy tomato seafood pasta full of shallots, fennel, seared shrimp, steamed mussels, a little butter, and lemon
servings: 4 larger portions or 6 smaller portions
½ lb jumbo tail-on shrimp, shelled and deveined
2 shallots, thinly sliced
1 small fennel bulb, cored and thinly sliced
2 garlic cloves, minced
2 tsp red pepper flakes
½ cup white wine
1 ½ cups canned crushed tomatoes
¾ lb linguine pasta
3 tbsp butter
½ tsp lemon zest
2 lemons, juiced
½ lb mussels, scrubbed and debearded
fennel fronds, lemon juice + zest, and red pepper flakes to garnish
Heat a large 12” stainless steel frying pan over medium heat. Add enough olive oil to coat the bottom. Pat the shrimp dry and season with a pinch of salt. When the oil is hot, place the shrimp into the pan in one, even layer. Sear on one side until slightly golden, then flip and sear until just cooked through. Transfer the shrimp to a plate.
Add a little bit more olive oil to the pan, along with the shallots. Cook for a few minutes until slightly caramelized. Add the fennel and continue to cook until fully caramelized. Season with a pinch of salt. Stir in the garlic and red pepper flakes. Let cook for a few seconds longer.
Add the white wine. Stir well, bring to a simmer, reduce the heat to medium-low, and cook for about 3 minutes or so. Add the crushed tomatoes. Continue to simmer for about 5 minutes.
Meanwhile, drop the linguine in a large pot of boiling salted water. Stir the pasta well and boil for 1 minute less than the package’s instructions.
Stir the butter, lemon zest, and lemon juice into the tomato sauce. Add the mussels, cover the pan, and allow the mussels to steam for about 3 minutes, or until they open. Add the shrimp back into the pan and stir until heated through.
Drain the pasta and add it right back into the large pot. Pour the sauce over top and gently toss until well-combined. Season with salt to taste.
Serve the pasta back in the pan or in a pasta bowl. Garnish with a drizzle of olive oil, a squeeze of lemon juice, a few fennel fronds, a little lemon zest, and a pinch of red pepper flakes.