Created by Kchurchill5 on April 4, 2016
Step 1: Prep ... There are a few things to prep for this dish; but, nothing difficult. 1) The main one is the zucchini ... I use a spiralizer to make noodles. You can always thin slice and cut into thin noodles too; but, the spiralizer is inexpensive, easy; and, works great. 2) Fiddleheads; are seasonal - April and May, same with ramps; but, they really make the dish. Fiddleheads out of season, can often be found in the frozen section; especially at stores like Whole Foods (as an example). 3) Ramps, you can simply use spring onions or scallions (spring onions are a bit bigger than scallions; and, are a bit stronger in flavor); but, are a good substitute for ramps, if not available. Asparagus, I like to use a medium thickness asparagus (not the pencil thin; but, not the thick woody asparagus either). A medium thickness asparagus will cook quickly and evenly in a stir fry, which is what you want. Once all the vegetables are prepped; set them to the side.
Step 2: Shrimp ... If using frozen shrimp; make sure to thaw them in a colander, over a bowl; and covered well in the refrigerator. Remove the shrimp from the refrigerator; and place of the counter. Pat them dry; then, season with salt and pepper on both sides. Let them set a good 15-20 minutes to take the chill off. You never want to cook with cold seafood.
Step 3: Pasta ... Now, the pasta only takes a few minutes; so, make sure everything else is ready to go. Cook the pasta in plenty of salted water; just shy of the package cooking time. Drain, and reserve some of the cooking water to use in the sauce. The pasta will take about the same time as the stir fry.
Step 4: Saute ... Add a little of the butter, and a little of the olive oil (about 1 teaspoon of each) to a large non-stick saute pan; then, bring up to medium high to high heat. Saute the shrimp on each side, just a minute or two; until you get a nice sear. They don't take long, so keep an eye on them. You want the shrimp JUST starting to turn pink and JUST starting to curl - you will finish cooking them later with the vegetables. At this point, DO NOT over cook the shrimp. Remove them to a plate off to the side.
Step 5: Vegetables ... In the same pan; add the remaining olive oil and butter; and, add the fiddleheads and red pepper flakes. Saute 3-4 minutes, stirring often on medium to medium high heat - make sure to flip the fiddleheads over as they cook. Next, add the ramps (or your substitute - spring onions or scallions), and cook another couple of minutes. Then, add the asparagus, garlic, and peas; and, toss until everything is combined. Again, cook just a couple of minutes. You want all the vegetables tender; but, crisp tender.
Step 6: Sauce ... Deglaze the pan with the wine, lemon juice; and cook just a minute until the wine reduces. Then, add the preserved lemon, lemon zest, return the shrimp; and, add the zucchini noodles. Toss everything; and, re-season with a bit more salt and pepper if needed; and, cook just a minute.
Step 7: Finish ... Add the cooked and drained pasta to the vegetables and shrimp; and, toss. Add the Feta, parsley, basil, a little pasta water (1/4 cup); and toss. Remember, the Feta doesn't melt; but, you will end up with a slightly creamy dish. Cook just a minute, until everything is combined.
Step 8: Serve and ENJOY! ... Serve right out of the pot family style. A fresh fruit salad; and, a glass of wine is all you need.