Fiddlehead and Shrimp Pasta

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

  • 12 oz spaghettini
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 12 oz fiddlehead
  • 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

Method

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 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

%RDI

  • Iron 44.0
  • Fibre 0.0
  • Folate 83.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 41.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fiddlehead and Shrimp Pasta