Side Pannel
Szechuan Shrimp and Pasta
Ingredients List
- 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
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.
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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