Fiddlehead Ferns and Shrimp over Linguine
Ready In: 40 mins
Serves: 6
Ingredients
- 1 lb fiddlehead (thin asparagus my be used)
- 6 ounces linguine (cook as directed or pasta of choice)
- 6 cups water
- 1 3⁄4 lbs shrimp, peeled and deveined
- 1 teaspoon butter or 1 teaspoon olive oil
- 2⁄3 cup onion, chopped
- 1⁄2 cup red bell pepper, diced
- 1⁄2 lb fresh mushrooms, sliced
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1⁄4 teaspoon pepper
- salt
- 2 tablespoons lemon juice
Directions
- Cut off ends of fiddleheads; Remove scales and wash thoroughly.
- Cook fiddleheads in boiling water for ten minutes and drain.
- In a nonstick skillet heat then add oil or butter and melt.
- Add onion and peppers and sauté until crisp-tender. Stir in fiddleheads and garlic.
- Add sliced mushrooms, pepper, and salt to vegetable mixture; stir well. Add shrimp and stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in lemon juice; cook until heated through, stirring often.
- Place pasta ( in the picture I used sprouted whole grain pasta) on a large platter. Spoon shrimp mixture on top. Serve immediately.
- Sprinkle lightly with extra virgin olive oil if desired.
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