The perfect comfort food to enjoy in the winter, this shrimp and mussels pasta brings the heat. It's creamy, teeming with fresh spices like oregano and paprika, and gets better with every bite.
2 tablespoons extra virgin olive oil
1 lb medium shrimp, peeled, deveined and tails removed
1-1/2 teaspoon kosher salt, divided
3 cloves of garlic, minced
1/2 large or 1 small fennel bulb, cored and thinly sliced
1 teaspoon smoked paprika
1/2 teaspoon chili flakes
1/4 teaspoon cayenne pepper
1 28 oz can crushed tomatoes
1 teaspoon dried oregano
340 g long pasta (fettuccine, spaghetti or bucatini)
1/2 cup 35% cream
3 tablespoons unsalted butter
1 lb mussels, beards removed
Fill a large pot with well salted water and place on stove over high heat.
Heat one tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season with one teaspoon kosher salt and cook on each side for about three minutes or until pink on both sides. Remove from pan and set aside.
Reduce the heat to medium and to the same pan add remaining oil, garlic, fennel, smoked paprika, chili flakes, cayenne pepper and salt. Cook, stirring frequently for about seven minutes. Add tomatoes and oregano and continue to cook for an additional five minutes.
In the meantime add pasta to the pot of boiling water. Cook pasta to the package directions and drain. Reserve about 1/4 - 1/2 cup pasta water.
Add cream and butter to the tomato sauce, stir until well combined and the butter has melted.
Add mussels and shrimp and cover for five minutes to allow the mussels to steam.
Remove lid and add pasta, tossing to combine until everything is coated in sauce. Add a bit of the reserved pasta water to the sauce and stir. Season to taste.