Creamy Lingcod and Shrimp Pasta

By Capt. Andy Martin – While most people prepare lingcod, rockfish or halibut as fish and chips, or fish tacos, the mild white fillets of these abundant Oregon Coast species also taste great when added to pasta recipes. Creamy Lingcod and Shrimp Pasta with Mushrooms combines the bounty of the Oregon Coast with an easy, creamy pasta sauce made with Mozzarella and Parmesan cheese, crushed red pepper flakes, basil, garlic and paprika. A great way to prepare local seafood for date night, or a big family dinner.

This recipe tastes great with lingcod, rockfish or halibut. It is delicious with grocery store-bought mushrooms, or if you get the chance, wild mushrooms, such as chanterelle, black trumpet or hedgehog mushrooms found along timbered areas of the Oregon Coast.

The homemade alfredo sauce is surprisingly simple and easy to prepare, and is sure to become a favorite way to enjoy pasta – with and without seafood!

Creamy Lingcod and Shrimp Pasta

Ingredients

2 to 4 fillets from Rockfish, Lingcod or Halibut, cut into smaller pieces (fillets cut into 3-inch pieces – If fillets are from a larger fish, slice them in half, lengthwise to fully cook).

1 lb. large shrimp, deveined and shells removed

12 oz. pasta (fettuccine works best, spaghetti also could be used)

8 oz. sliced mushrooms

1/2 cup cooked pasta water

1/2 cup Parmesan cheese

1/2 cup Mozzarella cheese

1 cup half and half, or heavy cream

3 tbs olive oil, or butter

2 garlic cloves, minced

1/4 tsp red pepper flakes

1/4 tsp paprika

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp basil flakes

Boil pasta as directed on package. Reserve 1/2 cup of the pasta water before draining. Set pasta aside.

Cook fish and shrimp. Heat a large skillet, add 3 tablespoons of olive oil or butter. Add garlic. Add Lingcod or Rockfish fillets (cut into smaller pieces approx. 3 inches long). Cook fish for 3 minutes on medium-high heat, and flip. Add shrimp, sprinkle with salt, pepper, basil, crushed red pepper flake and paprika. Cook for 2 minutes, and flip again. Cook for 1-2 more minutes, and then remove and set aside. Fish may be slightly undercooked, but will finish when added back to sauce.

In the same skillet, add the sliced mushrooms, and more butter/olive oil if needed. Cook on medium high for 2-3 minutes, stirring occasionally. Salt and pepper to taste. Cook until mushrooms are tender.

To make the alfredo sauce, add 1 cup of half-and-half or heavy cream to the mushrooms, and bring to a boil, stirring constantly. Add half of the cheese mixture, bring to boil, and then reduce heat to simmer. Cook until cheese is melted, constantly stirring. Once cheese is melted, gradually add the remaining cheese.

Once all of the cheese is melted, add the drained pasta, and a portion of the held over pasta water, and mix together with sauce. Add shrimp and fish on top of the pasta and sauce, and heat over medium-low until pasta is hot again. (Don’t stir once fish is added, as the fillets will break into smaller pieces.)

Season to taste with more salt, pepper, crushed red pepper and basil. If fish is still slightly undercooked, cover until fish is fully cooked.

To catch a limit of rockfish, lingcod or halibut to enjoy with your favorite seafood recipes, book a charter at www.brookingsfishing.com.