Buttery, garlicky shrimp and tender fiddleheads curl up together in this visually appealing, appetizing dish.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
- 12 oz spaghettini
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 12 oz fiddleheads
- 2 cloves garlic thinly sliced
- 12 oz large shrimp peeled and deveined
- 1/4 teaspoon hot pepper flakes
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley
- 1 teaspoon grated lemon rind
- 2 tablespoons lemon juice
MethodIn 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 facts Per serving: about
- Sodium 529 mg
- Protein 28 g
- Calories 528.0
- Total fat 16 g
- Cholesterol 112 mg
- Saturated fat 5 g
- Total carbohydrate 70 g
- Iron 44.0
- Folate 83.0
- Calcium 8.0
- Vitamin A 41.0
- Vitamin C 42.0