Step 1

Boil the linguine in a large pot of salted water according to the package directions. Drain, reserving ¼ cup pasta water.

Step 2

Meanwhile, sprinkle the shrimp and scallops with ¼ teaspoon salt and ¼ teaspoon pepper.

Step 3

Heat the oil and butter in a large skillet over medium-high heat. Add the shrimp and scallops and cook, flipping halfway through cooking, until the scallops are browned and the shrimp is pink and opaque, about 1½ minutes on each side. Remove from skillet and set aside.

Step 4

Add the garlic to the skillet and cook for 30 seconds. Stir in the cream, wine, and broth. Bring to a simmer and cook for 3 minutes.

Step 5

Add the mussels. Cover and cook until the mussels open, about 2 minutes. Remove mussels with a slotted spoon from the skillet and set aside. Discard any that did not open during cooking.

Step 6

Gradually whisk in the parmesan and ¼ cup of reserved pasta water to the cream sauce in the skillet. Whisk in the lemon zest, remaining ½ teaspoon salt, and ¼ teaspoon pepper to skillet, and continue whisking until the cheese melts and the sauce is smooth. Add the cooked pasta, tossing to coat.

Step 7

Stir in the shrimp, scallops, and mussels. Garnish with parsley and serve with lemon wedges and more parmesan.