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 pea pods or sugar snap peas
3/4 cup water
2 teaspoons cornstarch
1/4 cup soy sauce
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.