Impress any dinner guest with this quick, easy, yet decadent pasta and salad combo.

Fettuccine Lemon Shrimp with Kale Salad

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.

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.