Fiddlehead & Shrimp Scampi
(makes 2 servings)
Ingredients
1/2 lb fiddleheads (trimmed and well cleaned)
½
lb of large shrimp, shelled and deveined
2 Tbsp of olive oil or Grapeseed oil
2 Tbsp of butter
1 Pinch of WildCheff
Chipotle Pepper Flakes (optional)
2 Scallions, chopped
2 Garlic cloves, minced
¼
C of White Wine (something you would drink)
1 Lemon (juice and zest)
½ lb of linguine or angel hair pasta
(cooked)
1 tsp of WildCheff Fish Blend
Parmigiano Reggiano to taste (grated)
Directions
1.
Cook the fiddleheads in boiling water for 3 minutes, drain and set aside.
2. Heat the oil and melt the butter in a pan
over medium to medium high heat
3. Add the chipotle flakes, scallions and garlic, and sauté until fragrant, about
1 minute.
4. Add the fiddleheads and shrimp and sauté until the fiddle heads are bright green and the shrimp is
cooked, about 1-3 minutes per side and set aside.
5. Add the wine and lemon juice and deglaze the pan.
6. Simmer
until the liquid is reduced by half, about 3-5 minutes.
7. Re-add the fiddleheads, shrimp, pasta and WildCheff Fish Blend
and toss to coat.
