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🍝 Pasta with Seafood

843 kcal · 30 min · 4 servings

Ingredients

• 400 g Linguine
• 500 g Mussels
• 1 l Fish stock (from the jar)
• 300 g Shrimp
• 250 g Whipping cream
• 2 tbsp Olive oil
• 2 Garlic cloves
• 0.5 untreated Lemon (use the grated zest)
• Salt
• Pepper
• 0.5 bunch Parsley (for sprinkling)

Instructions

1. 1. Rinse the mussels thoroughly under running water.
2. 2. Discard any mussels that are already open, as they may no longer be fresh.
3. 3. Place the remaining mussels in a large pot.
4. 4. Pour the fish broth over the mussels.
5. 5. Bring the mixture to a boil.
6. 6. Simmer the mussels for about 10 minutes until they have all opened.
7. 7. Rinse the shrimp under cold water.
8. 8. Pat the shrimp dry with a kitchen towel.
9. 9. Heat the oil in a large pan.
10. 10. Peel the garlic and chop it finely.
11. 11. Sauté the garlic in the hot oil until it is translucent and fragrant.
12. 12. Add the shrimp to the pan.
13. 13. Fry the shrimp on all sides until cooked through.
14. 14. Cook the pasta according to the package instructions in salted water.
15. 15. Drain the pasta and let it drain well.
16. 16. Add the cream and the lemon zest to the shrimp in the pan.
17. 17. Let the sauce simmer briefly.
18. 18. Season the sauce with salt and pepper to taste.
19. 19. Lift the cooked mussels out of the broth.
20. 20. Discard any mussels that did not open during cooking.
21. 21. Mix the mussels with the shrimp sauce and the pasta.
22. 22. Sprinkle the finished dish with fresh parsley before serving.

Nutrition per serving

• kcal: 843
• Protein: 57 g · Fett/Fat: 30 g · Carbs: 79 g