In a large pot over medium heat, warm the extra virgin olive oil. Add the finely diced onion and sauté until soft and golden, about 5-6 minutes. Stir in the crushed garlic and cook for an additional 1-2 minutes until fragrant. Incorporate the grated tomatoes, sweet paprika, and dried chili flakes, letting the mixture simmer gently for 2-3 minutes until bubbly and fragrant.

While the sauce simmers, bring a separate pot of salted water to a rolling boil. Add your spaghetti or tagliatelle and cook until al dente, about 10 minutes. Drain the pasta and set aside while keeping warm.

Return to the sauce and increase the heat to medium-high. Add the shelled and deveined shrimp, cooking for about 3 minutes on each side, until they turn pink and opaque. Transfer to a warm plate, covering lightly to retain heat.

In the same pot with the prepared sauce, add the lemon juice, zest, half of the fresh chopped parsley, dry sherry, and a splash of water. Carefully add the cleaned mussels, cover the pot, and cook for 5-8 minutes, shaking occasionally, until the mussels open. Discard any mussels that remain closed.

Once the mussels are cooked, stir the shrimp back into the sauce along with the drained pasta. Toss everything together on low heat for 1-2 minutes, ensuring the pasta is evenly coated and warmed through.

To plate your Shrimp and Mussels Pasta, twirl the pasta onto a serving dish, ensuring a colorful mix of seafood sits atop. Garnish generously with the remaining fresh parsley and a wedge of lemon.