Szechuan Shrimp & Pasta
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, linguine
|
|
| 1 | pound |
shrimp
|
|
| 2 | teaspoons |
black pepper
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
ginger
ground |
|
| 8 | ounces |
snow pea pods
|
|
| ¾ | cup |
water
|
|
| 2 | teaspoons |
cornstarch
|
|
| ¼ | cup |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, linguine
|
|
| 453.6 | g |
shrimp
|
|
| 1E+1 | ml |
black pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
garlic powder
|
|
| 2.5 | ml |
ginger
ground |
|
| 231.2 | ml/g |
snow pea pods
|
|
| 177 | ml |
water
|
|
| 1E+1 | ml |
cornstarch
|
|
| 59 | ml |
soy sauce, tamari
|
|
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 to 2 minutes or until thickened, stirring occasionally.
Return shrimp to skillet; heat through.
