Seafood Linguine With Fennel Salad Recipe

Name: Seafood Linguine With Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces linguine pasta; 1 tablespoon olive oil; 1/2 red onion finely chopped; 1 clove garlic thinly sliced; 1 green chili thinly sliced; 1/2 cup white wine; 10 mussels scrubbed, de-bearded; 14 ounces cherry tomatoes Italian, in tomato juice; 8 shrimp peeled, de-veined, tails intact; fennel salad; 1 baby fennel bulb thinly sliced, reserve fronds; 2 cups arugula; 1/2 red onion thinly sliced; 1 tablespoon pine nuts toasted; 1 tablespoon lemon juice; 3 tablespoons oil; 1 teaspoon dijon mustard

Servings: persons

7 ounces linguine pasta
1 tablespoon olive oil
1/2 red onion finely chopped
1 clove garlic thinly sliced
1 green chili thinly sliced
1/2 cup white wine
10 mussels scrubbed, de-bearded
14 ounces cherry tomatoes Italian, in tomato juice
8 shrimp peeled, de-veined, tails intact
fennel salad
1 baby fennel bulb thinly sliced, reserve fronds
2 cups arugula
1/2 red onion thinly sliced
1 tablespoon pine nuts toasted
1 tablespoon lemon juice
3 tablespoons oil
1 teaspoon dijon mustard

1
In a large pot of boiling, salted water, cook pasta following packet instructions. Drain well and return to pan.
2
Heat oil in a medium saucepan on high. Saute onion, garlic and chili 1-2 minutes, until onion is tender.
3
Add wine and mussels. Cook, covered, 2-3 minutes, until mussels open. Stir in tomatoes and shrimp. Simmer 3-4 minutes, until shrimp change color. Stir pasta through and cook 1 minute, until hot. Season to taste.
4
To make fennel salad, combine fennel, arugula, onion and pine nuts in a bowl. In a small bowl, whisk together lemon juice, oil and mustard. Season to taste. Drizzle over salad.
5
Serve pasta topped with fennel fronds. Accompany with fennel salad.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 ounces linguine pasta, 1 tablespoon olive oil, 1/2 red onion finely chopped, 1 clove garlic thinly sliced, and more.

Yes, Seafood Linguine With Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seafood Linguine With Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions