Szechuan Shrimp & Pasta
Submitted by niteowl1940
Spicy Szechuan shrimp stir-fried with ginger and garlic, tossed with snow peas and linguine in a glossy soy-pepper sauce. A 30-minute weeknight dinner with serious wok-fired flavor.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the stir-fry that makes takeout feel like a waste of money.
Shrimp get hit with Szechuan pepper, garlic, and ginger, then stir-fried until pink and curled before resting on the side while crisp snow peas and pepper strips get the same hot-skillet treatment.
A quick cornstarch-thickened soy sauce ties it all together into a glossy, clingy sauce that coats every strand of linguine.
From cutting board to table in 30 minutes flat.
Chef Tips
- Hot skillet, fast cook. Shrimp need high heat and just 3 minutes. Any longer and they turn rubbery.
- Cook components separately. Stir-frying the shrimp and vegetables in batches keeps the heat high so everything sears instead of steaming.
- Mix the sauce before you start cooking. Once the wok is hot, things move fast. Having your cornstarch slurry ready to pour means you won’t scramble mid-stir-fry.
Ingredients
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.
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