Fettuccine with Mussels and Shrimp

Serves: 4-6

Ingredients

• 8 oz. fettuccine pasta
• 8 tbsp. butter, unsalted
• 4 cloves garlic, chopped
• 1 cup Pinot Grigio wine
• 1/2 tsp. crushed red pepper flakes
• 1 (16 oz.) box frozen mussels in garlic butter sauce
• 1 lb. shrimp, thawed if frozen, peeled and deveined
• 1 lemon, cut into 8 wedges
• 1/2 cup Italian parsley, roughly chopped
• 1 block Parmesan Reggiano cheese
• 1 loaf crusty bread

Directions

1. Cook fettuccine to al dente, according to package directions. Drain and set aside.
2. Sauté butter and garlic for 1 min in a large pot. Add wine and red pepper flakes and simmer for 2 mins.
3. Add frozen mussels in sauce to the pot, increase heat, and simmer, covered for 4 mins.
4. Add shrimp and lemon slices, stir, and simmer until shrimp are opaque, turn pink, and turn slightly into a “C” shape, about 4-5 mins. (Cooking time varies shrimp size)  5. Stir in fettuccine and parsley. Serve with freshly grated Parmesan cheese and crusty bread for dipping

This recipe doubles beautifully, be sure to use a large pot!