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