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Features for " Szechuan Shrimp And Pasta"
Served as main course. Non-vegetarian dish.
Ingredients for " Szechuan Shrimp And Pasta" (Click here for measurement conversion) 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 Peas Pods or Sugar Snap Peas
3/4 cup Water
2 teaspoons Cornstarch
1/4 cup Soy Sauce
Method for " Szechuan Shrimp And Pasta"
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.
Comments
Serves: 4
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