Preheat oven to 400 degrees. Place bread cubes on a large rimmed baking sheet; toss with 1 tablespoon olive oil. Bake 5 to 7 minutes or until golden brown and crisp. Remove from oven and cool.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Impress any dinner guest with this quick, easy, yet decadent pasta and salad combo.
Click to watch Chef Edi make his Fettuccine Lemon Shrimp with Kale Salad recipe.
For more recipes from Chef Edi, visit HSTV.com.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Salad | ||
| ½ loaves Hy-Vee Bakery Artisan cranberry walnut bread, cut into 1/2-inch cubes | ||
| 4 tbsp. Gustare Vita olive oil, divided | ||
| 2 bunch(es) kale, stemmed and chopped | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| ½ c. Parmigiano Reggiano cheese, shredded | ||
| 1 tbsp. fresh lemon juice | ||
| 1 tbsp. Hy-Vee honey | ||
| 20 whole roasted unsalted almonds | ||
| Shrimp Pasta and Sauce | ||
| 1 lbs. Bella Italia fettuccine egg noodles | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 2 tbsp. Hy-Vee unsalted butter | ||
| 3 small shallots, thinly sliced | ||
| 1 tbsp. fresh ginger, peeled and minced | ||
| Hy-Vee Salt | ||
| Hy-Vee ground black pepper | ||
| 1 lbs. (26 to 30 ct.) shrimp, thawed if frozen, peeled, and deveined | ||
| ½ c. brandy | ||
| ⅓ c. Bar Harbor fish stock | ||
| 2 c. Hy-Vee heavy whipping cream | ||
| 2 fresh lemons, zested and juiced | ||
| 1 c. crème fraiche | ||
| ½ c. Parmigiano Reggiano cheese, shredded | ||
Things To Grab
- Large rimmed baking sheet
- Medium bowl
- Small bowl
- Whisk
- Large stockpot
- Colander
- Large skillet
Directions
Prepare Salad: Place kale into a medium bowl. Season with salt and pepper and drizzle with 1 tablespoon olive oil. Massage the olive oil into the kale leaves. Add ½ cup Parmigiano cheese; toss to incorporate. In a small bowl, whisk together 1 tablespoon fresh lemon juice, 3 tablespoons olive oil, and honey. Season with salt and pepper. Pour dressing over kale salad, add almonds and toasted bread cubes; toss to incorporate.
Cook pasta according to package directions for al dente; drain, set aside.
Make the Sauce: Heat 2 tablespoons and butter in a large skillet over medium heat. Add shallots and ginger; season with salt and pepper. Cook for 1 to 2 minutes or until fragrant. Stir in shrimp and brandy to skillet. Cook until shrimp are opaque; remove shrimp from skillet. Add fish stock, cream, lemon juice and zest, and crème fraiche. Cook for 5 to 6 minutes or until sauce begins to simmer and slightly thickens; do not boil.
Stir pasta, Parmigiano, and shrimp into sauce. Serve shrimp pasta with a side of salad.
Nutrition facts
Servings
940 Calories per serving
Amounts Per Serving
- Total Fat: 56g
- Cholesterol: 270mg
- Sodium: 460mg
- Total Carbohydrates: 70g
- Protein: 31g
Daily Values
0%
Iron 20%
0%
Calcium 25%
0%
Vitamin D 6%
0%
Potassium 4%
Recommended Pairing
Recommended Pairing
Greco Di Tufo white wine