Shrimp Pasta with Fiddlehead Ferns


1 lb of Fiddlehead ferns
2 lbs of medium shrimp
1 tsp butter
1 tbs olive oil
1/2 cup green pepper, diced
2/3 cup onion, chopped
1/2 lb of mushrooms, sliced
2 tsp dried thyme or 1 tbs fresh
kosher salt and fresh cracked black pepper to taste
2 tbs lemon juice

Fiddlehead ferns are widely available in the spring and are super healthy and delicious.

  • Cut ends of Fiddlehead ferns and remove scales.
  • Bring about 4cups of water to boil in a large sauce pan and add shrimp.
  • Cook shrimp for 3 to 5 minutes until pink. Remove from heat and set aside.
  • Meanwhile  cook pasta according to package directions.
  • In another sauce pan add about 4 cups of water and cook the Fiddlehead s in boiling water for about 10 minutes.
  • To a large saute pan add the olive and butter.
  • Using medium heat saute the onions and bell peppers until onions are slightly soft.
  • Stir in the fiddleheads, add the mushrooms,  and thyme. Add lemon juice
  • Season with salt and pepper.
  • Add in shrimp and toss gently.
  • To serve spoon shrimp and vegetable mixture over the pasta.





15 min


15 min


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