Fiddlehead and Shrimp Pasta
This recipe makes 4 servings
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 |
- Portion size: 4
Buttery, garlicky shrimp and tender fiddleheads curl up together in this visually appealing, appetizing dish.
Ingredients
- 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
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 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.
Source : Canadian Living Magazine: May 2009
