Shell the shrimp and boil the shells for shrimp water (if you're using pre-shelled, don't worry about it; I just hate wasting the shells if I have them). Cook pasta in salted shrimp water. Reserve some starchy, shrimpy pasta water to add to your sauce.
The sauce is sautéed onion and garlic, olive oil, juice of 1-2 lemons and a lemon's worth of zest, tomatoes, bell pepper, sweet paprika, smoked paprika, parsley, thyme, tarragon, and rosemary (I used a splash of dry white wine and chicken Better Than Bullion as well). Salt and pepper to taste. Let the sauce simmer while you pan-sear the shrimps, then set aside. If you are using in-shell mussels, stir those in when the sauce is about done and then turn off the heat once the shells have opened. If you're using shelled mussels, add them to the sauce along with your seared shrimp (even when frozen, shelled mussels take all of 40 seconds to thaw in the hot sauce). Once the sauce is done, add the shrimp. Serve over pasta of choice, garnish as you please (Italian parsley is my go-to; I also sprinkled parm, grinder pepper, and a little diced tomato on). Toast up some bread, too, if you want to sop up the sauce.
