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Yuzu Kosho Shrimp Pasta
recipe
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Vancouver
Yuzu Kosho Shrimp Pasta
Jannell Lo
Jannell Lo
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$1.00
I love yuzu kosho for its ability to deliver bold, punchy flavor. It's a vibrant paste made from yuzu, chilies, and salt, and a little goes a long way. This recipe uses the green kind, made from fresh green chilies, rather than the red one made from dried red chilies---but either could work! The result is a bright and creamy pasta, loaded with plump shrimp and crisp-tender Chinese broc, all finished with bright lemon, crunchy almonds, nutty parm, and savory scallions.
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You Need

2
  • 2 tbsp slivered almonds
  • 5.6 oz (160g) gluten-free penne
  • 1 tbsp olive oil
  • 1/2 lb. (225g) large shrimp, peeled and deveined, tails kept on
  • 4 stalks baby gai lan (Chinese broccoli), thick stems sliced thin on a diagonal, leaves cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1/2 cup 35% cream
  • 1/2 lemon, zested and about 2 tbsp of juice reserved
  • 1/2 tsp green yuzu kosho
  • 1 tbsp cold unsalted butter
  • Parmesan, shaved or grated (to taste)
  • scallion greens, as garnish

    • How To

    1. In a small pan, toast the almonds on medium heat for 3 to 4 minutes, until fragrant and golden. Set aside to cool.
    2. Bring a medium to large pot of salted water to a boil. Drop the pasta into the pot and cook 2 minutes short of the package instructions. Reserve 1/2 cup of pasta water.
    3. Meanwhile, heat the oil in a large pan on medium-high heat. Add the shrimp and cook for 1 to 2 minutes, until pink, firm, and just starting to brown. Remove the shrimp and set aside.
    4. In the same pan, add the gai lan stems. Sauté for 1 to 2 minutes, until crisp-tender. Turn the heat down to medium, and add the garlic. Sauté for another minute, until fragrant.
    5. Add the cream, lemon juice, yuzu kosho, and reserved pasta water to the pan. Bring to a gentle bubble, then add the gai lan leaves. Cook for about 1 minute, until just wilted.
    6. Transfer the pasta to the pan and turn the heat up to medium-high. Cook until the pasta is al dente and the sauce thickens, stirring frequently. Add the shrimp back to the pan and, if needed, a little more cream if the sauce is too dry.
    7. Turn off the heat and stir in the cold butter. Garnish with Parmesan, scallion greens, and toasted almonds. Bon app!