Fettuccine with Shrimp and Mussels

25 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

This recipe is inspired by the region of Lazio in Italy.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat 1 Tbsp. oil in large deep skillet on medium-high heat. Add shrimp; cook 2 to 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.
  • Add remaining oil to skillet. Add onions; cook 3 to 5 min. or until softened, stirring frequently and adding garlic for the last minute. Stir in wine; cook 3 min., stirring occasionally. Add pasta sauce and mussels; stir. Cover; simmer on low heat 3 to 5 min. or until mussels open. Remove and discard any unopened mussels.
  • Drain pasta. Add to pasta sauce mixture along with the parsley and shrimp; mix lightly.


Substitute clam juice or 25%-less-sodium chicken or vegetable broth for the wine.

How to Clean Mussels

Rinse mussels under cold running water, pulling or scraping off the beards, also known as byssal threads, that are attached at the bottoms of the shells.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 370
% Daily Value
Total fat 8g
Saturated fat 1g
Cholesterol 65mg
Sodium 420mg
Carbohydrate 51g
Dietary fibre 4g
Sugars 7g
Protein 20g
Vitamin A 10 %DV
Vitamin C 35 %DV
Calcium 8 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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