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Fiddlehead and Shrimp Pasta

By The Canadian Living Test Kitchen

Tested till perfect

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 Fiddlehead and Shrimp Pasta

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 528
pro 28 g
total fat 16 g
sat. fat 5 g
carb 70 g
fibre 4 g
chol 112 mg
sodium 529 mg
% RDI: -
calcium 8
iron 44
vit A 41
vit C 42
folate 83

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

Ingredients

  • 12 oz spaghettini
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 12 oz fiddleheads
  • 2 cloves garlic, thinly sliced
  • 12 oz large shrimp, peeled and deveined
  • 1/4 tsp hot pepper flakes
  • 1/4 tsp salt
  • 1/4 cup chopped fresh parsley
  • 1 tsp grated lemon rind
  • 2 tbsp lemon juice

Preparation

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 sa< 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.

Source : Canadian Living Magazine: May 2009

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