Szechuan shrimp and pasta

4 Servings

Ingredients

Quantity Ingredient
8 ounces Linguine
1 pounds Medium shrimp, peeled and deveined
2 teaspoons Szechuan style pepper blend, divided
2 tablespoons Vegetable oil
¼ teaspoon Garlic powder
½ teaspoon Ground ginger
1 Red bell pepper, sliced in strips
8 ounces Fresh snow pea pods or sugar snap peas
¾ cup Water
2 teaspoons Cornstarch
¼ cup Soy sauce

Directions

Cook the linguine according to package directions.

Sprinkle shrimp with 1 teaspoon szechuan style pepper blend. Heat 1 tablespoon oil in 10 inch skillet over medium high heat. Add shrimp, sprinkle with garlic powder and ginger. Stir fry 3 minutes or until shrimp are pink. Set aside.

Add remaining 1 tablespoon oil to skillet. Stir fry pepper strips and pea pods 2 minutes or until vegetables are tender. Combine water, cornstarch, soy sauce and remaining 1 teaspoon Szechuan style pepper blend. Pour into skillet; cook 1-2 minutes or until thickened, stirring occasionally. Return shrimp to skillet; heat through. Serve over linguine. Makes 4 servings.

Recipe by: Schilling Posted to MC-Recipe Digest V1 #655 by L979@... on Jul 6, 1997

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