Fettucine Lemon Shrimp with Kale Salad

Recipe

Main Dish
Fettuccine Lemon Shrimp with Kale Salad

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4.33 out of 5 stars
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3 ratings

Recipe Data

8
Servings
15min
Prep
35min
Total

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    Description

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

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    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

    1. 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.

    2. 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.

    3. Cook pasta according to package directions for al dente; drain, set aside.

    4. 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.

    5. 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%

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