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One Pot Patriotic Seafood Pasta

One pot patriotic seafood pasta with red shrimp, white linguine, and blue-tinged mussels in a garlicky white wine tomato broth. The linguine cooks right in the sauce, then shrimp and crab finish on top for a saucy, celebratory dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Seafood
  • 1 lb large shrimp Peeled and deveined.
  • 1 lb mussels Scrubbed and debearded.
  • 0.5 lb lump crab meat
Pasta & Broth
  • 12 oz linguine or spaghetti
  • 3 cup seafood broth
  • 1 cup dry white wine
  • 1 can (14 oz) crushed tomatoes
  • 3 tbsp olive oil
Aromatics & Seasoning
  • 6 cloves garlic Minced.
  • 1 yellow onion Small, finely diced.
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp Old Bay seasoning
  • 1 salt To taste.
  • 1 black pepper To taste.
Garnish
  • 0.25 cup fresh flat-leaf parsley Chopped.
  • 1 lemon wedges For serving.
  • 1 crusty bread Optional, for serving.

Equipment

  • 1 sheet pan

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large wide pot or deep skillet over medium heat. Add the diced yellow onion and cook for 3–4 minutes until soft and translucent, stirring occasionally so nothing sticks.
Bloom garlic and reduce wine
  1. Add the minced garlic and red pepper flakes. Stir constantly for 1 minute until fragrant, and keep the heat steady so the garlic doesn’t brown (watch for golden spots).
  2. Pour in the dry white wine and let it reduce by half, about 2 minutes, scraping any bits from the bottom of the pot. The liquid should look slightly syrupy and the alcohol smell should fade.
Build the tomato-wine broth
  1. Add the crushed tomatoes, seafood broth, smoked paprika, and Old Bay seasoning. Stir to combine and bring to a gentle boil, then let the surface bubble softly.
Cook the pasta in the pot
  1. Break the linguine in half and push it into the broth, fanning out to keep strands from clumping. Reduce heat to medium and cook uncovered for 8 minutes, stirring every 2 minutes so it doesn’t stick.
Steam mussels and finish shrimp
  1. When the pasta is almost al dente and most liquid is absorbed, nestle the mussels into the pot. Cover and cook 3–4 minutes until mussels open, discarding any that remain closed.
  2. Scatter the large shrimp across the top and cover again. Cook 2–3 minutes until the shrimp are pink and curled at the thickest part.
Add crab, adjust, and serve
  1. Gently fold in the lump crab meat. Taste and adjust salt, black pepper, and red pepper flakes as needed until the broth tastes balanced.
  2. Remove from heat and top generously with chopped fresh flat-leaf parsley. Serve immediately with lemon wedges and crusty bread if using.

Notes

Pro tip: keep the pasta stirred every 2 minutes while it simmers so the strands don’t stick to the bottom, and avoid overcooking the shrimp—covering just long enough keeps them tender. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently with a splash of seafood broth until loosened. Freezing isn’t recommended because mussels and shrimp texture can soften after thawing. For a lighter option, use gluten-free linguine and ensure your Old Bay-style seasoning is gluten-free.