Spaghettini with Fiddleheads and Shrimp
Delight your taste buds with a vibrant and seasonal dish: Spaghettini with Fiddleheads and Shrimp. This recipe combines the delicate, fern-like fiddleheads—blanched to preserve their crisp texture and earthy flavor—with tender, sautéed shrimp. Tossed in a light lemon-garlic sauce with a hint of red pepper flakes for a subtle kick, this pasta dish is both refreshing and indulgent. Finished with a sprinkle of fresh parsley and a touch of lemon zest, it strikes the perfect balance between elegance and simplicity. Ideal for springtime dining, this quick, 35-minute recipe is perfect for a gourmet weeknight meal or a special weekend dinner. Serve it warm with a crusty loaf of bread for a complete experience. Keywords: spaghettini recipe, fiddleheads, shrimp pasta, lemon garlic sauce, easy spring recipes, seasonal pasta dishes.
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Recipe Information
Ingredients
- 300 grams spaghettini
- 200 grams fiddleheads
- 300 grams large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 0.5 teaspoons red pepper flakes
- 0.25 cups chicken or vegetable stock
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghettini and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
While the pasta is cooking, rinse the fiddleheads thoroughly under cold water to remove any dirt. Trim any brown ends and remove the papery husks, if present.
Bring a smaller pot of water to a boil. Add the fiddleheads and blanch for 5 minutes. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to let it burn.
Add the shrimp to the skillet. Season lightly with salt and black pepper, and cook for 2–3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the pan and set aside.
In the same skillet, add the blanched fiddleheads, lemon zest, and red pepper flakes. Sauté for 2–3 minutes until the fiddleheads are tender.
Return the shrimp to the skillet, and add the chicken or vegetable stock and lemon juice. Let simmer for 1–2 minutes to combine the flavors.
Add the cooked spaghettini to the skillet, tossing everything together to coat the pasta with the sauce. If the mixture seems dry, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Taste and adjust the seasoning with additional salt, black pepper, or lemon juice if needed.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 3.1 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1872 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
