Szechuan Shrimp And Pasta

Recipe Ingredients

8 oz	227g	Linguine
1 lb	454g / 16oz	Medium shrimp - peeled and deveined
2 teaspoons	10ml	Szechuan style pepper blend - divided
2 tablespoons	30ml	Vegetable oil
1/4 teaspoon	1.3ml	Garlic powder
1/2 teaspoon	2.5ml	Ground ginger
1		Red bell pepper - sliced in strips
8 oz	227g	Fresh snow pea pods or sugar snap peas
3/4 cup	177ml	Water
2 teaspoons	10ml	Cornstarch
1/4 cup	59ml	Soy sauce

Recipe Instructions

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.

Source:
Food and Wine Magazine

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