Recipe - Szechuan Shrimp And Pasta

8 ounce Linguine
1 pound Medium shrimp, peeled and
deveined
2 teaspoon Szechuan style pepper blend,
divided
2 tablespoon Vegetable oil
One fourth teaspoon Garlic powder
One half teaspoon Ground ginger
1 Red bell pepper, cut or sliced up in
strips
8 ounce Fresh snow pea pods or sugar
snap peas
Three fourths cup Water
2 teaspoon Cornstarch
One fourth 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 12 minutes or until thickened, stirring occasionally. Return
shrimp to skillet; heat through. Serve over linguine. Makes 4 servings.

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