Food lovers: Take note! Here is another one of Brian Beckett’s simply scrumptious, springtime recipes. This pasta dish melds a delightful pairing of two popular Maine ingredients: Maine shrimp with fresh, fiddlehead greens. The flavorful combination of herbs in Brian’s lemon butter delicately enhance these uniquely blended tastes of the Maine ocean and land. If you’ve yet to try fiddleheads, what are you waiting for? Your taste buds will stand up and applaud wildly for this one, cheering “Go Maine!” Be advised: Go get your fiddlehead fix now while the season is ripe!
Shrimp & Fiddlehead Pasta with Lemon Herb Butter & White Wine
Chef Brian Beckett
Repeat cleaning and cooking steps found in last fiddlehead post ("Fiddlehead and Feta Omelette").
6 ounces Maine shrimp
2 Tablespoons of olive oil
4 ounces fresh fiddlehead greens
2 Tablespoons of herb butter (see recipe below)
Cooked pasta of your choice
1/3 cup white wine
Herb butter recipe:
1 pound of softened butter, blended with:
1 teaspoon of salt
2 Tablespoons of Italian seasoning
2 Tablespoons of fresh parsley
1 teaspoon of garlic
2 Tablespoons of lemon juice
Saute shrimp in olive oil. Add cooked fiddleheads when shrimp is ¾ done. Add herb butter. Let it melt and add the cooked pasta of your choice. Add white wine. Wine will cook off. Serve and top with parmesan cheese.
Melanie Hyatt is an editor at Maine Food & Lifestyle magazine.