Fiddlehead Ferns And Shrimp Over Linguine Recipes

Steps:

• Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
• Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
• Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
• Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated.
• Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.

Steps:

• Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

Steps:

• Cook ferns in a small amount of water until tender. Drain. Toss with all remaining ingredients. Chill.

Steps:

• Cut off ends of fiddleheads.
• Remove scales and wash thoroughly.
• Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done.
• Drain well, and set aside.
• Cook fiddleheads in boiling water for ten minutes.
• Drain.
• Coat a large, nonstick skillet with cooking spray; add margarine.
• Heat until margarine melts.
• Add onion and green pepper and sauté until crisp-tender.
• Stir in fiddleheads.
• Meanwhile, cook pasta as directed, without salt or oil.
• Drain well, set aside and keep warm.
• Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well.
• Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often.
• Stir in shrimp and lemon juice; cook until heated through, stirring often.
• Place pasta on a large platter.
• Spoon shrimp mixture on top.
• Serve immediately.