Tested till perfect  Fiddlehead and Shrimp Pasta

Fiddlehead and Shrimp Pasta

Buttery, garlicky shrimp and tender fiddleheads curl up together in this visually appealing, appetizing dish.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2009

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4


  • 12 oz 12ozspaghettini
  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbspextra virgin olive oil
  • 12 oz 12ozfiddleheadfiddleheads
  • 2 2cloves garlic, thinly sliced
  • 12 oz 12ozlarge shrimp, peeled and deveined
  • 1/4 tsp 1/4tsphot pepper flakes
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1 tsp 1tspgrated lemon rind
  • 2 tbsp 2tbsplemon juice
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In large pot of boiling salted water, cook pasta until tender but firm, 8 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking liquid; return pasta to pot.

Meanwhile, in large skillet, heat butter with oil over medium-high heat; cook fiddleheads and garlic, stirring occasionally, until bright green and tender, about 5 minutes.

Add shrimp, hot pepper flakes and salt; cook, stirring, until shrimp are pink, about 3 minutes.

Stir in parsley, lemon rind, lemon juice and 1/4 cup (50 mL) of the reserved cooking liquid; cook for 1 minute. Add to pasta and toss to combine, adding remaining cooking liquid if necessary to moisten.

Nutritional Information Per serving: about

cal 528 pro 28g total fat 16g sat. fat 5g
carb 70g fibre 4g chol 112mg sodium 529mg

% RDI:

calcium 8 iron 44 vit A 41 vit C 42
folate 83
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