Fiddlehead Shrimp Scampi
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If you're looking to add a spring, seasonal twist to a classic dish, this Fiddlehead Shrimp Scampi is for you! Ready in just 25 minutes, this dish features local seasonal fiddlehead ferns and wild ramps. Light, fresh, and delicious, this dish is perfect for a spring evening.
1/2 pound of fiddlehead ferns, trimmed and well cleaned
1 tablespoon of olive oil
2 tablespoons of butter
1 pinch of red pepper flakes, optional
2 wild ramps, chopped (alt: garlic)
1/2 pound of shrimp, shelled and deveined
1/4 cup of white wine
1 lemon, juiced and zested
1/2 pound of cooked linguine
1 tablespoon of parsley, chopped
Grated Parmesan cheese, to taste
Salt and pepper, to taste
1. Cook the fiddleheads in boiling water for 3 minutes; drain and set aside. Heat the oil and melt the butter in a pan.
2. Add in the red pepper flakes and wild ramps; sauté until fragrant, about 1 minute. Add in the fiddleheads and shrimp and sauté until the fiddleheads are bright green and the shrimp is cooked, about 1-3 minutes per side and set aside. Season with salt and pepper to taste.
3. Add in the wine and lemon juice to deglaze the pan. Simmer until the liquid is reduced by half, about 3 - 5 minutes. Add the fiddleheads, shrimp, pasta, and parsley into the pan and toss to coat. Top with grated Parmesan cheese.
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