Linguine & Tempura Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Lightly butterfly larger shrimp by slicing 2/3 of the way through the back and gently press to flatten slightly so they cook evenly. Season all over with 1 tsp kosher salt and 1 tsp black pepper.

Make batter

In a medium bowl, whisk together 1/2 cup cornstarch and 1/2 cup all-purpose flour. In a separate small bowl combine 3 tablespoons ice-cold sparkling water, 1 large beaten egg, and 1 teaspoon rice vinegar. Just before frying, pour the wet mixture into the dry ingredients and stir once or twice — batter should be slightly lumpy and cold. Do not overmix.

Heat oil

Pour 3 cups vegetable oil into a deep skillet or medium pot to a depth of about 2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30–45 seconds.

Fry shrimp

Lightly dredge each seasoned shrimp in a tablespoon of cornstarch (this helps the batter adhere), shake off excess, then dip into the tempura batter to coat. Carefully lower shrimp into hot oil (do not overcrowd; fry in batches of 4–6). Fry until golden and crisp, about 2–3 minutes per batch, turning once. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Keep warm in a low oven (200°F/95°C) if desired.

Cook linguine

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add 12 oz linguine and cook until just shy of al dente according to package directions (usually 9–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Sear peppers & mushrooms

While pasta cooks, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When hot, add 6 oz shishito peppers and cook undisturbed for 1–2 minutes until blistered, turning occasionally so they char lightly on multiple sides (3–4 minutes total). Transfer peppers to a plate and set aside. Add another tablespoon butter to the skillet, then add 6 oz sliced shiitake mushrooms and sautée until browned and any moisture has evaporated, about 4–5 minutes.

Aromatics & seasoning

Reduce heat to medium. Add the thinly sliced 3 garlic cloves to the mushrooms and cook 30–45 seconds until fragrant but not browned. Add 1 tablespoon light soy sauce, 1 tablespoon fresh lemon juice, and 1/2 teaspoon freshly ground black pepper. Stir to combine and deglaze the pan, scraping up browned bits.

Finish pasta

Add drained linguine to the skillet with the mushrooms. Add up to 1/2 cup reserved pasta water and toss vigorously with 1 tablespoon butter to create a glossy coating; add more pasta water a tablespoon at a time as needed to loosen the sauce. Return blistered shishito peppers to the pan and toss to combine. Taste and adjust seasoning with a pinch of salt if necessary.

Make sweet chili butter

In a small bowl, mash together 3 tablespoons softened unsalted butter and 1/4 cup sweet chili sauce until homogeneous. Stir in 1 teaspoon lime zest. Keep at room temperature until ready to finish the dish.

Plate and finish

Divide the linguine, mushrooms, and shishito peppers among 4 plates (serves 4). Place 3–4 tempura shrimp on top of each portion. Dot each serving with 3/4 tablespoon of the sweet chili butter (or melt the butter and spoon it over the shrimp and pasta if preferred). Scatter sliced scallions, 1 teaspoon toasted sesame seeds, and a small handful (about 1 tablespoon) of microgreens or cilantro over each plate. Optionally squeeze a little extra lemon juice over the top and crack fresh black pepper.

Serve

Serve immediately while shrimp are crispy and butter is slightly melty. Provide extra sweet chili sauce on the side if desired.