I made this White Wine Seafood Pasta while my friends and I were on vacation in Florida, and it was an instant hit. Everyone went back for seconds, and the best part was how simple it was to pull together. It tasted like something we’d order at a waterfront seafood restaurant, but it cost a fraction of the price.

A few things made all the difference:

• Use bronze-cut pasta. The rough texture helps the sauce cling to every strand, giving you that restaurant-quality bite.
• Buy the inexpensive white wine. You don’t need an expensive bottle—an affordable dry white wine from the grocery store works perfectly in this recipe.
• Don’t toss the garlic butter sauce. The Publix Garlic Mussels come with a flavorful garlic butter sauce that adds incredible depth to the pasta.
• Feed the whole family for around $30. One seafood pasta entrée at a restaurant can easily cost that much, but this recipe serves 4–6 people for about the same price.

If you’re looking for an easy seafood dinner that feels elevated without breaking the bank, this one is definitely worth saving.

Ingredients:

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Seafood

•   1 lb Large Shrimp (Peeled and deveined)
•   1 12oz Langostino Lobster Tails (Thawed)
•   1 Package Publix Garlic Mussels (including the garlic butter sauce)

Pasta

•   1 lb Bronze Cut Spaghetti

Sauce

•   2 tbsp Olive Oil
•   2 tbsp unsalted butter
•   1 shallot (sliced)
•   1 cup seafood stock or chicken broth
•   juice of 1/2 lemon
•   zest of one lemon
•   1/4 cup fresh parsley (chopped)
•   salt and black pepper (to taste)
•   reserved pasta water (as needed)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Insert Recipe Steps Here

Directions

1. Bring a large pot of generously salted water to a boil. Cook the bronze-cut linguine until al dente, reserving 1 cup of pasta water before draining.
2. Pat the shrimp dry and season lightly with salt and pepper.
3. Heat the olive oil and butter in a large skillet over medium-high heat. Cook the shrimp for 1–2 minutes per side until just cooked through. Remove and set aside.
4. Reduce the heat to medium. Add the shallot and garlic and sauté for 1–2 minutes until fragrant.
5. Pour in the white wine and let it simmer for about 5 minutes to reduce slightly.
6. Stir in the seafood stock and simmer for another 2–3 minutes.
7. Prepare the Publix Garlic Mussels according to the package directions. Add the mussels and all of the garlic butter sauce to the skillet.
8. Stir in the langostino lobster and cook for 1–2 minutes, just until warmed through.
9. Add the cooked shrimp and linguine to the skillet. Toss everything together, adding reserved pasta water as needed until the sauce is silky and coats the pasta.
10. Finish with the lemon juice, lemon zest, and fresh parsley. Serve immediately with garlic bread and enjoy!