spaghetti with mussels and shrimp

Spaghetti with Mussels and Shrimp

Using fresh tomatoes in two ways heightens the tomato flavor in this dish, creating a rich sauce — a perfect bed of pasta for the creamy mussels and tender shrimp. Not to be overshadowed, the addition of capers deliver a small burst of salty brininess with each bite.

A perfect pasta to accompany this dish comes from bionaturae®. Made of carefully selected organic wheat, the pasta delivers 1 ingredient and the tender bite you expect from an exceptional spaghetti. It’s a pasta definitely worth looking for.

Recipe Rating

  • (5 /5)
  • (1 Rating)


  • 1. For the grape tomatoesPreheat oven to 400 degrees. Combine olive oil, garlic, salt, and pepper in small bowl. Add tomatoes and toss to coat evenly. Place tomatoes in a single layer on roasting pan (can be lined with aluminum foil for easier cleanup). Roast for 15 minutes, or until soft and wilted. Set aside.
  • 2. For the mussels:Place white wine, onion and garlic in large skillet and bring to a boil over medium-high heat. Add mussels to the pan and cover. Cook until they start to open; about 5 minutes. Set aside and remove from shells, discarding shells. Reserve cooking liquid, garlic, and onion; leave behind any grit.
  • 3. For the sauce and pasta:In a large skillet heat oil over moderate heat. Add remaining half of onion and crushed red pepper. Saute until onions are soft and translucent. Add garlic and saute 30 seconds more.
  • 4. Meanwhile, place tomatoes in food processor and pulse until chunky (about 5 times). Add to tomatoes to skillet, along with salt and pepper. Cook until slightly thickened and deeper red in color; about 5 minutes.
  • 5. Cook the spaghetti in large pot of boiling, salted water, stirring occasionally and cook to al dente. Meanwhile, add cooking liquid from mussels (along garlic and onions) to the skillet and cook and reduce; 5-7 minutes. Add shrimp and cook 2 minutes or until starting to turn pink. Add capers and mussels and heat through; 1-2 minutes more.
  • 6. Drain cooked spaghetti and return to pot. Add sauce mixture, roasted grape tomatoes and toss to combine. Sprinkle with parsley and serve immediately.
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