Chorizo Linguini With Mussels and Shrimp

“Fresh seafood, crusty bread, pasta, a rich broth, how much better can you get! Saucy, spicy, fresh and pasta. All of my favorites all in one. Make sure to serve this in a large bowl so you get plenty of sauce and good fresh crusty grilled bread to soak up all that great broth. Serve with a fresh salad and you have a perfect dinner.”
6-8 Full Servings

Ingredients Nutrition

  • 1 lb linguine (or spaghetti)
  • 3 chorizo sausage links, approximately 1 lb (Mexican with the casing removed and sauteed, Mexican is soft with casing whereas Spanish is the hard)
  • 3 lbs mussels, cleaned and rinsed (the mussels I get from either my grocery store or seafood store are already cleaned, I just rinse co)
  • 2 lbs shrimp, peeled, tails removed and deveined
  • Sauce
  • 1 cup fennel, cut in half and then thin sliced
  • 2 tablespoons garlic, minced
  • 4 shallots, minced
  • 2 (15 ounce) cans Italian-style diced tomatoes (I like the one with basil & oregano if possible or any Italian seasoning)
  • 1 13 cups white wine
  • 1 13 cups chicken broth
  • 14 cup flat leaf parsley, finely chopped
  • 12 cup cilantro, finely chopped
  • 3 tablespoons lemon juice, fresh
  • 1 tablespoon lemon zest
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon olive oil


  1. Chorizo -- In a very large saute pot heat to medium / medium high and add the olive oil and chorizo. Sauté until the chorizo is done and make sure to break it up as it cooks. It should take about 5-7 minutes. Remove to a plate lined with a paper towel to drain.
  2. Vegetables -- After you remove the chorizo, reserve just 1 teaspoon of the drippings to cook your vegetables inches The rest, please discard. Add the shallots, garlic and fennel and cook 3-4 minutes, just until slightly tender and has absorbed the flavors from the chorizo.
  3. Sauce -- Then to the same pot, add the wine to deglaze and cook just a minute. Then add in the chicken broth, tomatoes, the chorizo, salt and pepper and simmer 3-4 minutes.
  4. Seafood -- To the rich tomato broth, add the mussels (don't forget, if the mussels are not closed, tap on the counter, if they don't close -- toss them out, they are bad), and cook until half way about 4 minutes. Then add the shrimp on top but make sure they are submerged in the broth, and cook another 3-4 minutes until they turn pink and begin to curl. Don't overcook.
  5. Pasta -- As the seafood broth cooks, cook the pasta according to package directions.
  6. Finish -- Once the pasta is done, drain and toss with the seafood broth, cilantro (save some for a garnish), parsley, lemon zest, lemon juice, salt and pepper (to taste).
  7. NOTE: Go easy on the salt, mussels have a salty sea taste as does the chicken broth and tomato sauce, so taste as you go. You can always add more at the end of cooking.
  8. Serve -- In a large bowl so you get plenty of the sauce - Good crusty grilled bread, topped with a little store bought pesto or with my anchovy butter to dip with the mussels and shrimp. Absolutely Heavenly!
  9. Garnish with some fresh lemon wedges or lemon slices if you like.

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