Fiddlehead Ferns And Shrimp Over Linguine Recipe

Name: Fiddlehead Ferns And Shrimp Over Linguine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut off ends of fiddleheads; Remove scales and wash thoroughly.
2
Cook fiddleheads in boiling water for ten minutes and drain.
3
In a nonstick skillet heat then add oil or butter and melt.
4
Add onion and peppers and saute until crisp-tender. Stir in fiddleheads and garlic.
5
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.
6
Place pasta ( in the picture I used sprouted whole grain pasta) on a large platter. Spoon shrimp mixture on top. Serve immediately.
7
Sprinkle lightly with extra virgin olive oil if desired.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Fiddlehead Ferns And Shrimp Over Linguine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fiddlehead Ferns And Shrimp Over Linguine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions