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

In a large skillet, heat olive oil over medium heat. Add garlic and shallots, sauté for about 2 minutes until fragrant. Sprinkle in red pepper flakes.

Pour in the dry white wine to deglaze the skillet, scraping any bits off the bottom. Let simmer for 2-3 minutes until reduced slightly.

Add mussels to the skillet; cover and steam for about 5-6 minutes, until they open. Discard any mussels that do not open.

Next, stir in the shrimp and cook until they turn pink and opaque, about 3-4 minutes.

Add the drained linguine, reserved pasta water, lemon juice, and parsley to the skillet. Toss everything gently to coat, heating through for 1-2 minutes.

Plate the Seafood Pasta, garnishing with additional parsley, cracked black pepper, and lemon wedges on the side.