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.