MUSSEL & SHRIMP PASTA BOWL: WINE PLUS 9
I L.O.V.E. mussels…and pasta…and cooking with wine…and shrimps are nom too…and I always try to support local as often as I can. So, when I was digging through my pantry trying to decide on what to make for dinner, I was inspired by a package of Gourmet Texas Pasta’s* fettuccine [gluten free options available; see end of post for discount promo codes] I had on hand and off to market I went to gather other ingredients. I was further inspired for the totality of this dish because the market had amazingly fresh mussels and large shrimp were on sale. This 10 ingredient simple supper mussel and shrimp pasta bowl recipe took less than 30 minutes from start to finish and will definitely be a repeat in my kitchen. I hope you enjoy this easy to make meal as much as I do. Are you ready to make MUSSEL & SHRIMP PASTA BOWL: WINE PLUS 9?
- 2 lbs [sustainable ] black mussels; each scrubbed and rinsed thoroughly until water runs clear and de-bearded (i.e., pull off/out any stringy bits attached)
- 4 cups white wine (I prefer to use a chardonnay; good rule is if you wouldn’t drink it, don’t cook with it!)
- 3 tbsp sea salt
- 1 tbsp extra virgin olive oil
- 1/2 lb pancetta (can substitute thick cut bacon), large dice
- 1 large clove garlic, minced
- 4 tbsp butter (room temp)
- 1 package Gourmet Texas Pasta Garlic & Black Pepper Fettuccine *[see end of post for discount promo codes]
- ~8-10 extra large shrimp, shells on
- 1 small bunch fresh basil, cut into ribbons (chiffonade)
Clean mussels and set aside. Discard any that are already dead. You want them to be as shown in photo above – give them a gentle squeeze and they will slowly begin to close. Dice pancetta and mince garlic; set aside. De-vein shrimp (lightly cut through back and remove dark matter) and partially peel them leaving tails intact; set aside.
Fill large pot with water, add sea salt, and bring to a boil. Add fettuccine and cook as per instructions on pack (7-9 minutes).
While pasta is cooking, place a deep skillet (that has a lid you can cover with) over medium heat. Add olive oil and diced pancetta. Cook until pancetta has rendered most of its fat and is slightly crispy. Add minced garlic and cook for an additional minute, stirring to make sure it doesn’t burn. Add the wine and 3 tbsp of butter, reserving 1 tbsp for later use. Increase heat to medium high, place mussels and half of basil in skillet and cover.
NOTE: Keep an eye on the pasta while cooking the muscles and remove from heat and drain when done.
Allow mussels to steam for about 3 minutes. After semi-cooking mussels open the lid, quickly add shrimp, recover and steam for an additional 2 – 3 minutes until the mussels are wide open and the shrimp turns white and are slightly curled. Take caution not to overcook.
Toss drained pasta in remaining tablespoon of butter, coating lightly. Spiral noodles using tongs and place in a deep bowl. Top with mussels, shrimp, pancetta bits, and the delicious wine butter garlic sauce from the pan. Garnish with the remaining fresh basil. Enjoy MUSSEL & SHRIMP PASTA BOWL: WINE PLUS 9!
To get pasta to make MUSSEL & SHRIMP PASTA BOWL: WINE PLUS 9 and for more information about Austin’s own *Gourmet Texas Pasta, including what Farmer’s Markets they sell at and hours and online shopping please click HERE. For a limited time enter promo code DAWN10 to receive 10% off all of GTP’s wonderful products! Use PASTA2020 to buy four and get one gree. Gluten free options available.