Fiddlehead Shrimp Scampi by Closet Cooking
(makes 2 servings)

Ingredients:
1/2 pound fiddleheads (trimmed and well cleaned)
1 tablespoon olive oil
2 tablespoon butter
1 pinch red pepper flakes (optional)
2 wild leeks/ramps (chopped, or garlic)
1/4 preserved lemon peel (chopped)
1/2 pound shrimp (shelled and deveined)
1/4 cup white wine (optional)
1 lemon (juice and zest)
1/2 pound linguine (cooked)
1 tablespoon parsley (chopped, optional)
parmigiano reggiano to taste (grated, optional)

Directions:
1. Cook the fiddleheads in boiling water for 3 minutes, drain and set aside.
2. Heat the oil and melt the butter in a pan.
3. Add the chili flakes, wild leeks and preserved lemons and saute until fragrant, about 1 minute.
4. Add the fiddleheads and shrimp and saute until the fiddle heads are bright green and the shrimp is cooked, about 1-3 minutes per side and set aside.
5. Add the wine and lemon juice and deglaze the pan.
6. Simmer until the liquid is reduced by half, about 3-5 minutes.
7. Add the fiddleheads, shrimp, pasta and parsley and toss to coat.