Fiddlehead Ferns And Shrimp Over Linguine - cooking recipe

Ingredients

1 lb fiddlehead (thin asparagus my be used)
6 ounces linguine (cook as directed or pasta of choice)
6 cups water
1 3/4 lbs shrimp, peeled and deveined
1 teaspoon butter or 1 teaspoon olive oil
2/3 cup onion, chopped
1/2 cup red bell pepper, diced
1/2 lb fresh mushrooms, sliced
4 garlic cloves, minced
1 teaspoon fresh thyme
1/4 teaspoon pepper
salt
2 tablespoons lemon juice

Preparation

Cut off ends of fiddleheads; Remove scales and wash thoroughly.
Cook fiddleheads in boiling water for ten minutes and drain.
In a nonstick skillet heat then add oil or butter and melt.
Add onion and peppers and saute until crisp-tender. Stir in fiddleheads and garlic.
Add sliced mushrooms, pepper, and salt to vegetable mixture; stir well. Add shrimp and stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in lemon juice; cook until heated through, stirring often.
Place pasta ( in the picture I used sprouted whole grain pasta) on a large platter. Spoon shrimp mixture on top. Serve immediately.
Sprinkle lightly with extra virgin olive oil if desired.