1 C. boiling water

1 T. green tea leaves

8 ounces dried linguine

1 T. canola oil

1 pound large shrimp, peeled, deveined, and rinsed

1/4 C. finely chopped scallions, white and light green parts

2 tsp. minced garlic

1 1/2 tsp. hot or mild curry powder

2 T. sake or dry white wine

1 tsp. toasted sesame oil

Chopped cilantro and sliced scallions

 

Cook the linguine according to the package direction, subtracting 2 minutes of the cooking time. Drain and return to the cooking pot to keep warm. In a heatproof container, combine the boiling water and tea. Cover and steep for 5 minutes. Meanwhile, heat the canola oil in a large nonstick skillet or wok over high heat. Add the shrimp, scallions, garlic, and curry powder. Cook, tossing, for 1 minute. Add the sake or wine. Cook for 30 seconds. Add the tea and half of the tea leaves. Cook for 1 minute, or until the shrimp are opaque. With a slotted spoon, remove the shrimp and set aside. Transfer the linguine to the skillet or wok. Reduce the heat to medium-low. Cook, tossing, for about 3 minutes, or until the linguine is al dente and the sauce has thickened. Return the shrimp to the pan. Drizzle with the sesame oil. Toss to combine. Garnish with the cilantro and scallions.