Five-Spice Shrimp And Pasta

• 10 jumbo shrimp in their shells
• 1 teaspoon five-spice powder
• Freshly ground black pepper to taste
• 1 large clove garlic
• 1 piece fresh or frozen ginger, large enough to yield 1 tablespoon coarsely grated
• 13 cup orange juice
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey mustard
• 18 teaspoon hot pepper flakes
• 8 ounces fresh eggless linguine

1. Peel shrimp and cut each one in four or five pieces.
2. Mix the five-spice powder with black pepper to taste, and add shrimp, stirring well to coat.
3. Bring water for pasta to boil in covered pot.
4. Mince garlic, and grate ginger coarsely.
5. Combine garlic and ginger in a small bowl with orange juice, soy sauce, vinegar, mustard and hot pepper flakes.
6. Combine orange juice mixture and shrimp, and simmer in a pan on top of the stove for about 2 minutes, until shrimp is cooked but not tough.
7. Cook pasta.
8. When it is done, drain, and mix with shrimp and sauce.

jumbo shrimp, fivespice powder, freshly ground black pepper, clove garlic, ginger, orange juice, soy sauce, rice vinegar, honey, hot pepper, eggless linguine

Taken from cooking.nytimes.com/recipes/6299 (may not work)