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