Fiddlehead Ferns and Shrimp over Linguine

READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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