| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | All newly t, Seafood | 4 | Servings | |
INGREDIENTS
| 8 | oz | Linguine |
| 1 | lb | Medium shrimp, peeled and |
| deveined | ||
| 2 | t | Szechuan style pepper blend |
| divided | ||
| 2 | T | Vegetable oil |
| 1/4 | t | Garlic powder |
| 1/2 | t | Ground ginger |
| 1 | Red bell pepper, sliced in | |
| strips | ||
| 8 | oz | Fresh snow pea pods or sugar |
| snap peas | ||
| 3/4 | c | Water |
| 2 | t | Cornstarch |
| 1/4 | c | Soy sauce |
INSTRUCTIONS
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. Recipe by: Schilling Posted to MC-Recipe Digest V1 #655 by L979@aol.com on Jul 6, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 417
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 142.9mg
Sodium: 1433.2mg
Potassium: 368mg
Carbohydrates: 44.8g
Fiber: 2.7g
Sugar: 2.3g
Protein: 34.2g