spaghetti with fiddleheads and shrimp

Sorry about that!

About two months ago, I made the decision to run in a local election to serve on the Saint John city council. I’ve done it before. For five weeks, completely immersed in the campaign, I ignored housework, laundry, the city garden, the farm… Basically, my life was put on hold while I tried to win. I lost.

So that’s that. Time to launch the summer menu at Italian by Night, get things packed up for the farm, button up Carmarthen St and best of all start focusing on Fynnigan!

He arrived on May 3. All six pounds of him! Ralph and I are head over heels…

It’s Spring here in New Brunswick which means lighter dishes full of bright green. I think I’ll surprise Ralph today and serve a shrimp and fiddlehead pasta for lunch. He’s been living on grilled cheese sandwiches so I’ve got some catching up to do! He’s so patient…

Spaghetti with Fiddleheads and Shrimp

Serves 2-3

½ lb spaghetti
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 lb. fiddleheads, cleaned
2 cloves garlic, thinly sliced
1 lb. large shrimp, peeled and deveined
½ teaspoon hot pepper flakes
Sea slat flakes and freshly ground pepper, to taste
¼ cup fresh parsley, chopped
1 lemon, zested
2 tablespoons lemon juice
In large pot of boiling salted water, cook pasta until al dente.
Drain, reserving 1/3 cup of the cooking liquid.

Meanwhile, in large skillet, heat butter with oil over medium-high heat.
Sauté fiddleheads, hot pepper flakes and garlic until bright green and tender, about 5 minutes.

Add shrimp, cook until shrimp are just pink.
Add reserved pasta water and lemon juice.
Add parsley, lemon zest and pasta then toss well.
Season with sea salt and pepper and serve.

THE LOVE: Keep in mind that your shrimp will keep cooking even after you remove the skillet from the heat. Be sure not to over cook them! I also added some asparagus tips just for fun.

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one year ago: banana split bread

two years ago: raspberry cobbler

Thanks for reading.