Fiddlehead and Shrimp Pasta
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Buttery, garlicky shrimp and tender fiddleheads curl up together in this visually appealing, appetizing dish.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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12 oz (375 g) spaghettini
2 tbsp (25 mL) each butter and extra-virgin olive oil
12 oz (375 g) fiddleheads
2 cloves garlic, thinly sliced
12 oz (375 g) large shrimp, peeled and deveined
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) salt
1/4 cup (50 mL) chopped fresh parsley
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) 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.
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.
Tags:
Main Course; Vegetables; Seafood; Pasta/Noodles; Boil/Simmer; Skillet;
Source
Canadian Living Magazine: May 2009
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