Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain the linguine and set aside.

In a large skillet over medium heat, drizzle in the olive oil. Once hot, add the minced garlic, finely chopped shallot, and red pepper flakes (if using). Sauté for about 2 minutes until fragrant.

Pour in the white wine, bringing the mixture to a gentle simmer. Cook for 2–3 minutes to slightly evaporate the alcohol.

Add the cleaned mussels to the skillet. Cover and let them steam for about 5–6 minutes until they open. Discard any that stay closed.

Gently stir in the peeled and deveined shrimp. Cook uncovered for about 3–4 minutes until the shrimp turns pink and opaque.

Add the cooked linguine to the skillet with the reserved pasta water, lemon juice, and chopped parsley. Toss gently until well combined.

Plate your delicious seafood pasta immediately, garnishing with additional parsley, cracked pepper, and lemon wedges.