Fiddlehead Ferns And Shrimp Over Linguine
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 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
Recipe
- 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 sauté 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.
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