yuzu kosho shrimp pasta

punchy and bright—my kind of cream pasta!

My obsession with yuzu continues, and while I first tasted it as a teen during a family trip to Japan, it’s only in the past few years that I’ve started cooking with it regularly. I just love its brightness! The progression went from yuzu juice in Yuzu Squares (featured in the book!) to yuzu paste in marinades and dressings. Now, I love adding just a dash of yuzu kosho to dishes like this one, for that citrusy, spicy kick.

Yuzu kosho is a flavourful paste made from yuzu, a fragrant citrus fruit, fermented with chiles and salt. There’s green yuzu kosho, which uses fresh green chilies, and red yuzu kosho, made from dried red chilies. It’s similar to Thai curry paste in that sense, but has an entirely different flavour profile (think peppery citrus rind). A little goes a long way—this recipe only needs 1/2 teaspoon to make an impact.

Yuzu Kosho Shrimp Pasta
Serves 2

Ingredients
2 tbsp slivered almonds
160g gluten-free penne (we love Garofalo’s)
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

Instructions
In a small pan, toast the almonds on medium heat for 3 to 4 minutes, until fragrant and golden. Set aside to cool.

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.

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.

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.

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.

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.

Turn off the heat and stir in the cold butter. Garnish with Parmesan, scallion greens, and toasted almonds. Bon app!

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CARBON STEEL PANS 🍳

I’m not sure what took us so long, but we finally added a carbon steel pan to our kitchen—and now, I can’t imagine cooking without it. It has all the benefits of cast iron—high heat tolerance (oven-safe up to 600°F), even heat distribution, and it’s chemical-free—without the extra weight. Plus, the more you cook with it, the more naturally non-stick it becomes! Game changer!

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MUSIC 🎵

My seasonal playlist is here! This fall, I’ve blended my 2022 and 2023 fall playlists and added a bunch of fun additions, all in the realm of funky, soulful beats.

✌🏼 Peace, love, and good food,

Jannell