Creamy Garlic Seafood Pasta, a delicious quick and easy meal, shrimp and mussels with a delicious creamy white wine sauce.
Appetizer, Main Course
1lbor 500g Fresh Mussels in shells
1lbor 500g cooked shrimp
small glass white wine
8ox or 225g Cream Cheeseroom temperature
salt and pepper to taste
1/2Zucchinisliced into bite sized pieces
8ozor 250g Pasta such as Tagliatelle. I used Paglia E Feino which is a mixture of yellow and green for a nice color
1lemoncut in to wedges
Prepare the mussels as follows.. *This is important!
Sort through mussels, tapping any that are open lightly on a surface to see if they close shut. Discard the ones that remain open, or any that are damaged (they have perished and are not safe to eat). Pull off the beard, and scrape any barnacles off using the back of a knife then rinse.
In a deep pan (I use a wok), add a drop of olive oil and lightly fry the shallot, garlic, mushrooms and zucchini until tender.
In a separate pan, cook the pasta according to the package instructions and set aside.
Add the mussels to the deep pan and combine with the shallots etc.
Add the white wine and turn the heat down to low. Place the lid on the pan and allow to simmer for 2 minutes.
At this point, sort through any mussels in the pan which are closed. Throw those away as they will be no good.
Add the shrimp and the cooked pasta. Turn the heat up and stir everything together so it's all well combined. Add the cream cheese, and take 2 utensils, and move everything around in the pan so it's all coated. The cream cheese will turn to a liquid when mixed with the white wine and the heat, so everything should become creamy. Season with salt and pepper and serve with a wedge of lemon