Fiddlehead Ferns and Shrimp over Linguine
![photo by Rita1652](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/22/08/22/picqILl7h.jpg)
photo by Rita1652
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/11712325/scOnaBv0QOK6QUlgvWRc_john%2520and%2520I%25202.jpg)
- Ready In:
- 40mins
- Ingredients:
- 13
- 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.
Questions & Replies
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey