Szechuan Shrimp and Pasta

Categories: All newly t | Seafood

Serves: 4 Servings

Ingredients:

8 oz Linguine
1 lb Medium shrimp, peeled and
-deveined
2 ts Szechuan style pepper blend,
-divided
2 tb Vegetable oil
1/4 ts Garlic powder
1/2 ts Ground ginger
1 Red bell pepper, sliced in
-strips
8 oz Fresh snow pea pods or sugar
-snap peas
3/4 c Water
2 ts Cornstarch
1/4 c Soy sauce

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. Makes 4 servings.

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

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