Roux
Bright yuzu kosho shrimp pasta with crisp-tender Chinese broccoli, creamy lemon sauce, and crunchy almonds—bold flavors in every bite!
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Ingredients
- 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
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