Seafood Pasta with Linguine, Shrimp, and Mussels

Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until they become soft and fragrant.
Add the cherry tomatoes to the pan and cook until they begin to soften and release their juices.
Pour in the vegetable broth and bring to a simmer. Season with red pepper flakes, salt, and pepper.
Add the shrimp and mussels to the pan, cover, and cook for 5-7 minutes, or until the shrimp are pink and cooked through, and the mussels have opened. Discard any mussels that do not open.
Toss the cooked linguine into the pan, mixing well to coat the pasta with the sauce and seafood.
Serve the pasta hot, garnished with fresh parsley and a squeeze of lemon juice.
Enjoy 😉