Szechuan shrimp and pasta

 
                         Szechuan Shrimp and Pasta
 
 Recipe By     : Schilling
 Serving Size  : 4    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        linguine
    1      pound         medium shrimp -- peeled and deveined
    2      teaspoons     szechuan style pepper blend -- divided
    2      Tablespoons   vegetable oil
      1/4  teaspoon      garlic powder
      1/2  teaspoon      ground ginger
    1                    red bell pepper -- sliced in strips
    8      ounces        fresh snow pea pods or sugar snap peas
      3/4  cup           water
    2      teaspoons     cornstarch
      1/4  cup           soy sauce
 
 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.
 
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