Preparation:

Step 1: Cook the Linguine

• Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the linguine and cook according to package instructions until al dente. This should take approximately 8-10 minutes. Once done, drain the linguine and set it aside for later use.

Step 2: Prepare the Shrimp and Mussels

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes until the garlic becomes fragrant and starts to sizzle.
• Next, add the shrimp to the skillet and cook them for 2-3 minutes on each side, or until they turn a vibrant pink color and become opaque. Remove the shrimp from the skillet and set them aside in a bowl.
• In the same skillet, add the cleaned mussels. Allow the mussels to cook for about 5 minutes, or until they all open up. Discard any mussels that do not open during cooking, as these are not safe to eat.

Step 3: Make the Sauce

• To the skillet with the mussel broth, add the halved cherry tomatoes. Cook for 2-3 minutes until they soften and release their juices.
• Pour in the heavy cream and lemon juice, stirring to combine with the tomatoes. Bring the mixture to a simmer and allow the sauce to thicken slightly for 3-4 minutes.
• Return the cooked shrimp to the skillet, gently tossing to coat them in the creamy garlic and tomato sauce. Season the mixture with salt and pepper to your taste.

Step 4: Combine the Pasta and Seafood

• Add the cooked linguine into the skillet with the sauce, shrimp, and mussels. Toss the pasta thoroughly so that it absorbs the creamy seafood sauce, making sure everything is well combined.

Step 5: Garnish and Serve

• Garnish the seafood pasta with freshly chopped parsley and basil leaves for a burst of freshness. Optionally, serve with lemon wedges for extra zest.