Start by bringing a large pot of salted water to a boil. Toss in your linguine or spaghetti and cook it according to the package instructions until it’s al dente. Reserve about a cup of the pasta water for later and drain the rest.

While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Toss in the shrimp and cook for about 2-3 minutes, or until they start to turn pink.

Add in the mussels next, along with the minced garlic. Cook for another 2-3 minutes, or until the mussels begin to open up. Optionally, sprinkle in the red pepper flakes for heat.

Pour in the white wine and let it simmer for a couple of minutes to reduce slightly. Next, add the heavy cream and season with salt and pepper. Stir everything together, and let the sauce thicken a bit.

Once your sauce is ready, add in the drained pasta, tossing to coat everything evenly. Use reserved pasta water to loosen it up if necessary.

Plate the dish and sprinkle fresh parsley and grated Parmesan over the top.