Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the linguine noodles and cook according to package instructions until al dente, typically about 8-10 minutes. Just before draining, reserve ¼ cup of the starchy pasta water to help create a luscious sauce later. Drain and set the pasta aside.

While the pasta cooks, season the shrimp and scallops with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat until the butter is bubbly. Add the shrimp and scallops, searing them for about 1.5 minutes on each side until golden and opaque. Remove the seafood from the skillet and set aside.

In the same skillet, add a tablespoon of minced garlic and sauté it for about 30 seconds until fragrant. Be careful not to let it burn.

Pour in 1 cup of heavy cream, ½ cup of dry white wine, and ½ cup of chicken broth into the skillet with the sautéed garlic. Bring the mixture to a gentle simmer over medium heat, allowing it to cook for about 3 minutes until slightly thickened.

Next, add the scrubbed mussels to the sauce, covering the skillet with a lid. Cook for 2-3 minutes until the mussels open up, indicating they are ready. Discard any unopened mussels.

Gradually whisk in ½ cup of grated Parmesan cheese and return to the reserved pasta water, stirring until the cheese is fully melted and the sauce is smooth. Add lemon zest, salt, and pepper to taste.

Add the drained linguine to the sauce, using tongs to gently toss and coat each strand in the creamy goodness. Stir in the reserved shrimp, scallops, and mussels.

Plate your creamy seafood pasta generously, garnishing with finely chopped fresh parsley and serve with lemon wedges.