Unique recipes for Alaskan Halibut

Halibut and Shrimp Fettuccine


Halibut and Shrimp Fettuccine- 2-3 main course servings

  • 12-16 oz halibut- cut into 4-6 oz portion sizes
  • 8-10 shrimp- medium or larger size- shelled and deveined
  • 3 T olive oil
  • 1/4 c finely chopped onions
  • 2 cloves garlic- finely chopped
  • 2 c or so sliced mushrooms- crimini or button
  • 1 medium tomato- peeled and chopped
  • 2 c fresh spinach
  • 1 c dry white wine
  • 2 c cream
  • 1/2 pound dry fettuccine- can use spaghetti or linguine also
  • Salt and pepper, 1 lemon- zest and juice
  • Parsley for garnish- optional

Put large pot of water on to boil.  Then season halibut and shrimp with lemon zest, fresh lemon juice, salt and pepper.  Let set for 10 minutes or so.  Cut and prepare all the vegetables- slice the mushrooms, chop the garlic, onion, and tomato.

When water is boiling, add about 1 T salt to water and when returns to boiling, add pasta all at once.  Stir to separate the strands.

In medium sauté pan, add 1 T olive oil and when hot add the halibut fillets and sear on one side- about 3 minutes depending on size and thickness of fillets.  When seared, turn and let cook for 2 minutes or so and then remove from heat and cover, so the residual heat can continue to finish cooking them. Be careful not to overcook- remove before the fish is opaque throughout.  Cook the shrimp in the same pan- sear for 1-1 1/2 minutes on first side or until pink and then turn and cook on other side- do not overcook or they will be rubbery.  Set aside while preparing the sauce.

In another large sauté pan over medium, heat 2 T olive oil and cook the onions for 3 minutes or so until golden and soft- then add garlic and cook about 1 minute, not letting the garlic brown.  Add the mushrooms and salt and pepper, and cook until the mushrooms are browned and softened.  Add the chopped tomato and then the wine all at once.  Raise the heat to medium high and stir contents until wine is almost gone and sauce is reduced.  Add the cream, taste for salt and pepper and reduce heat to medium low.  Check the pasta to see if is al dente and ready- if so, add the spinach to the cream sauce and stir in until the spinach is wilted.  Flake the halibut or cut into chunks and stir into cream sauce.  Add the hot drained pasta to the sauce and stir to cook the last few minutes in the sauce.  If sauce is too thick, add some of the remaining pasta water to thin the sauce.  Serve in pasta bowls and top with cooked shrimp and parsley if desired.

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