Entree: United States – Alaska – Alaskan Seafood Pasta

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 12 oz (340 g) linguine or spaghetti
- 2 salmon fillets, approx. 6 oz (170 g) each (skinless, boneless)
- 8 oz (225 g) halibut fillet, cut into 1-inch (2.5 cm) chunks
- 8 oz (225 g) medium shrimp, peeled and deveined (about 12–16 shrimp)
- 3 tbsp (45 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 shallots, minced (about 60 g)
- 3 cloves garlic, minced (about 9 g)
- 1/2 cup (120 ml) dry white wine (such as a crisp Sauvignon Blanc)
- 3/4 cup (180 ml) seafood stock or clam juice
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- Zest of 1 lemon (about 1 tsp / 2 g)
- 1 tbsp (15 g) capers (rinsed) — optional
- 2 tbsp (30 g) cold unsalted butter, cubed (to finish sauce)
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste (about 1 tsp / 5 g)
- Lemon wedges for serving

Instructions

1. Cook pasta: bring a large pot of salted water to a boil and cook linguine until al dente according to package instructions. Reserve 1 cup (240 ml) pasta water, drain pasta, and set aside.
2. Season seafood: pat salmon, halibut, and shrimp dry and season lightly with salt and pepper.
3. Sear salmon and halibut: heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Sear salmon fillets 2–3 minutes per side (depending on thickness) until just cooked through; remove and keep warm. In the same pan, quickly sear halibut chunks 1–2 minutes per side until opaque; remove and set aside with salmon.
4. Cook shrimp: reduce heat to medium, add 1 tbsp (15 ml) butter, then add shrimp and sear 1–2 minutes per side until pink and just cooked; remove and set aside.
5. Build sauce: melt 3 tbsp (45 ml) butter in the skillet over medium heat. Add minced shallots and sauté 2–3 minutes until softened. Add garlic and cook 30 seconds. Pour in white wine and simmer 2–3 minutes to reduce by about half.
6. Finish sauce: add seafood stock (or clam juice) and simmer 1–2 minutes, then stir in heavy cream and bring to a gentle simmer until slightly thickened (2–3 minutes). Stir in lemon juice, lemon zest, capers (if using), and season with salt and pepper.
7. Combine pasta and seafood: return halibut, shrimp, and flaked salmon (break into large pieces) to the pan; toss gently to coat. Add cooked pasta and 2 tbsp (30 g) cubed cold butter to emulsify the sauce; if needed, add reserved pasta water, a few tablespoons at a time, to reach desired sauciness.
8. Finish and serve: fold in chopped dill and parsley, adjust seasoning, and serve immediately with lemon wedges.