Shrimp Linguine with Spinach and Mussel is a delicious creamy seafood pasta made special with white wine and Portobello mushroom. It is easy and quick to make but very flavorful.

It is July 4th weekend and after all the barbecues, I am craving for some pasta. I made and tripled this seafood linguine pasta recipe and it was devoured in no time.

This is a family favorite and I should know better next time to make more. Nothing was left on the serving plate, not a smudge. I can tell it was really good and they were asking for more. Oh well!

Serve this delicious pasta dish with a side of garlic bread, some asparagus or your favorite veggies and of course, a glass of white wine for a wonderful dinner.

Suggestions in Tweaking This Linguine Recipe

Instead of linguine, use spaghetti or fettuccine, which ever you like. You can always substitute mussels with clams, if you like clams better.

Not a fan of seafood, then use chicken breast instead. Substitute Portobello mushroom with cremini or regular mushroom, that will work too.

Also, if half and half is too rich for you, you can always substitute with water or chicken broth.

Cream cheese gives this seafood linguine dish a creamier and rich consistency. While cooking, break cream cheese with a whisk or kitchen utensil for a smoother texture sauce.

Some might like it rich but others don’t. Adjust the amount of cream cheese to your liking.

Remember, you can always tweak a recipe to your taste. Be adventurous, it doesn’t hurt to experiment.

This dish is so versatile, even if you substitute some of the ingredients, it will still come out perfectly scrumptious.

Tips on Cooking Linguine or any Pasta

When cooking linguine or any pasta, don’t overcook it. Cook al dente or firm when you bite into it.

Before dropping pasta in water, make sure it is boiling. Heat should be on high and do not cover pot when cooking pasta. Add 2 tablespoons of salt and 3 tablespoons of oil to water.

Stir pasta often to keep it from sticking to each other. Some people say don’t add oil to water but it works for me.

Once in a while, I take a pasta and prick it with my fingers to see if it is close to being cooked. Once almost done, I have my colander ready by the sink so I don’t overcook the pasta. Completely drain water and transfer to a platter.

I know my recipe states to follow the instructions on the package, but I don’t always follow the instructions. I check my pasta once in a while with my fingers.

Different brands of pasta require different cooking time, so I did not specify how long you should cook it.

Shrimp Linguine with Spinach and Mussel Recipe and Video

Shrimp Linguine with Spinach and Mussel doesn’t take much time to make. You can serve it in less than 45 minutes.

Watch my video and you’ll see how simple and quick you can make this dish.

Recipe

Shrimp Linguine with Spinach and Mussel

This seafood linguine recipe is creamy and delicious made special with white wine and portobello mushroom.

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 251kcal

Ingredients

1 (8 ounce) package linguine pasta cooked
3 tablespoons olive oil or combination of butter and olive oil
2 portobello mushrooms remove gills, cleaned & sliced
6 cloves garlic minced
1 small onion chopped
½ cup parsley chopped
5 - 6 cups baby spinach
4 ounce (113 g) package cream cheese or 8 oz for richer sauce , you can go 4, 6, or 8 oz depending how rich you like it
¼ pound large shrimp peeled and deveined
8 to 10 large mussels with half shell cleaned
½ cup white wine
12 cherry tomato sliced in half
½ cup half and half or water or chicken broth
Salt and pepper to taste

US Customary - Metric

Instructions

Cook linguine. Follow instructions indicated in packaging. Don’t overcook Please read my tips on cooking linguine. Set aside.
Add olive oil in skillet over medium heat.
Cook Portobello mushrooms until tender. Remove from skillet and set aside.
Add shrimp and mussel. Cook shrimp until pink. Remove and set aside. Cook mussel for about 2 to 3 minutes and set aside.
Saute onion and garlic.
Stir-in parsley and cook for 2 minutes.
Toss-in spinach. Cook until wilted.
Stir-in cream cheese and break with kitchen utensil.
Add white wine and half and half or substitute with water or chicken broth.
Mix well until sauce is smooth.
Season with salt and pepper.
Stir-in cherry tomatoes.
Toss-in cooked linguine, shrimp, mussel and mushroom and mix well with sauce.
Serve with a side of bread and a glass of white wine. Enjoy!

Notes

1. When cooking linguine add about 3 tablespoons of oil so they don’t stick to each other.
2. Use a combination of 2 tablespoons of butter and 2 tablespoons of olive oil for sauteeing ingredients, if desired.
3. You can substitute mussels with clams.
4. Instead of half and half, you can substitute milk, water or chicken broth.
5. Substitute Portobello mushrooms with regular mushrooms.