Seafood Pasta with Linguine, Shrimp, and Mussels

Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside.

Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.

Cook the Mussels: In the same skillet, add the garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant. Add the mussels and vegetable broth. Cover and cook for 5-7 minutes, or until the mussels open. Discard any mussels that do not open.

Make the Sauce: Reduce the heat to medium and add the cherry tomatoes to the skillet. Cook for 2-3 minutes until the tomatoes begin to soften. Stir in the heavy cream or coconut milk, lemon zest, and lemon juice. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Combine and Serve: Return the cooked shrimp to the skillet. Add the drained linguine and toss to coat with the sauce. Season with salt and black pepper to taste. Stir in the chopped parsley.

Serve: Divide the seafood pasta among serving plates. Garnish with additional parsley and lemon wedges if desired.