Total:
35 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 cups oyster mushrooms, sliced 1/2-inch thick
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1/4 teaspoon sea salt, plus more for cooking the pasta
  • 1/4 teaspoon freshly cracked pepper
  • 1 pound linguine
  • 1/2 teaspoon Kashmiri chili powder
  • 1/2 teaspoon freshly ground Szechuan peppercorns
  • 2 cloves garlic, minced
  • 1 fresh red chile, minced
  • 1 cup sugar snap peas
  • 2 to 3 tablespoons tamari
  • 1/2 teaspoon raw sugar
  • 4 spring onions, white and green parts separated and thinly sliced 
  • 1 pint cherry tomatoes, halved
  • 1 pound shrimp, peeled and deveined
  • 1/2 teaspoon black sesame seeds
  • 2 cups oyster mushrooms, sliced 1/2-inch thick
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1/4 teaspoon sea salt, plus more for cooking the pasta
  • 1/4 teaspoon freshly cracked pepper
  • 1 pound linguine
  • 1/2 teaspoon Kashmiri chili powder
  • 1/2 teaspoon freshly ground Szechuan peppercorns
  • 2 cloves garlic, minced
  • 1 fresh red chile, minced
  • 1 cup sugar snap peas
  • 2 to 3 tablespoons tamari
  • 1/2 teaspoon raw sugar
  • 4 spring onions, white and green parts separated and thinly sliced 
  • 1 pint cherry tomatoes, halved
  • 1 pound shrimp, peeled and deveined
  • 1/2 teaspoon black sesame seeds

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F. Toss the mushrooms with 2 tablespoons olive oil, 1 tablespoon vinegar, the sea salt and pepper. Spread them out in a single layer on a baking sheet and bake until brown, crisp and completely tender, about 10 minutes.

Cook the linguine in salted boiling water until al dente. Drain. 

Meanwhile, heat the remaining 4 tablespoons olive oil in a nonstick wok over medium-high heat. Fry the Kashmiri chili powder, Szechuan peppercorns, garlic and fresh chile until fragrant. Throw in the sugar snap peas, tamari, raw sugar, white parts of the onions, the tomatoes and the remaining 1 tablespoon vinegar. Saute vigorously until the tomatoes are saucy, 8 to 10 minutes. Throw in the shrimp and cook until pink and beginning to curl. Turn the heat down to medium, add the linguine and toss until the pasta has absorbed the sauce, 1 to 2 minutes. 

Make a nest of linguine on each plate, leaving a hole in the middle. Place the mushrooms in the center, top with the shrimp and sprinkle with the green parts of the onions and the sesame seeds.

Preheat the oven to 450 degrees F. Toss the mushrooms with 2 tablespoons olive oil, 1 tablespoon vinegar, the sea salt and pepper. Spread them out in a single layer on a baking sheet and bake until brown, crisp and completely tender, about 10 minutes.

Cook the linguine in salted boiling water until al dente. Drain. 

Meanwhile, heat the remaining 4 tablespoons olive oil in a nonstick wok over medium-high heat. Fry the Kashmiri chili powder, Szechuan peppercorns, garlic and fresh chile until fragrant. Throw in the sugar snap peas, tamari, raw sugar, white parts of the onions, the tomatoes and the remaining 1 tablespoon vinegar. Saute vigorously until the tomatoes are saucy, 8 to 10 minutes. Throw in the shrimp and cook until pink and beginning to curl. Turn the heat down to medium, add the linguine and toss until the pasta has absorbed the sauce, 1 to 2 minutes. 

Make a nest of linguine on each plate, leaving a hole in the middle. Place the mushrooms in the center, top with the shrimp and sprinkle with the green parts of the onions and the sesame seeds.

More from:

Christmas Recipes

IDEAS YOU'LL LOVE

Spicy Szechuan Stir-Fry

Recipe courtesy of Jill Novatt

Octopus with Spicy Tomato Linguine

Recipe courtesy of Lisa Ludwinski

Linguine with Clams

Recipe courtesy of Nadia G

Linguine with Shrimp all'Amatriciana

Recipe courtesy of Laura Vitale

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Food: Fact or Fiction?

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Donut Showdown

12pm | 11c

Donut Showdown

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Sugar Showdown

2:30pm | 1:30c

Sugar Showdown

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here