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.

No additional tips available.

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

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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.

Fiddlehead Ferns And Shrimp Over Linguine

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