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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub brown papery scales off of fiddleheads and rinse several times under cold running water. Drain well and trim off ends. Set aside. | 2. Bring a large pot of salted water to a boil, add pasta and return to boil. Cook for 7 to 9 minutes or until pasta is al dente. Remove from heat and drain, reserving about 1 cup (250 mL) of the cooking liquid. Return pasta to pot. | 3. Meanwhile, melt butter over medium-high heat in a large skillet. Add leeks and cook for 2 minutes, stirring often, until leeks are softened. Add fiddleheads and cook for about 3 minutes or until fiddleheads start to turn bright green. Pour in wine and scrape up any brown bits stuck to pan and boil until reduced by a little more than half. | 4. Stir cream into pan and bring to boil. Boil gently until reduced, about 5 - 8 minutes. Add shrimp and simmer, stirring, just until cooked through and fiddleheads are tender. Season with salt and pepper. Pour over drained pasta, toss gently and add enough of the reserved cooking liquid to thin as necessary. Serve sprinkled with chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fiddlehead	4	cups		-	-	-	-
linguine	12	ounces		302.6	0.0	67.32	1.7
butter	2	tablespoons		171.0	7.857	5.343	14.4
leek	1	cup	sliced	54.29	12.5935	1.335	0.267
white wine	1/2	cup		-	-	-	-
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
shrimp	1	lb	uncooked shelled	321.8674	4.1253	61.6988	4.5787
salt black pepper			ground	302.6	0.0	67.32	1.7
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.