Linguine With Firecracker Shrimp

• 1 large clove garlic
• Fresh or frozen ginger to yield 1 tablespoon coarsely grated
• 2 tablespoons dry Sherry
• 1 tablespoon oyster sauce
• 1 teaspoon red-wine vinegar
• 2 teaspoons chili paste with garlic
• 2 tablespoons tomato paste
• 4 ounces sugar snap peas
• 5 ounces zucchini
• 8 ounces fresh linguine
• 1 teaspoon sesame oil
• 2 scallions
• 10 ounces cooked, peeled shrimp
• 18 teaspoon salt

1. Mince garlic, grate ginger and place in small bowl with Sherry, oyster sauce, vinegar, chili paste and tomato paste; mix well.
2. Rinse peas, and pull out the strings.
3. Wash and trim zucchini and cut into 1/4-inch cubes.
4. Put on water for linguine.
5. Heat a nonstick skillet to hot; add oil, and reduce heat to medium.
6. Stir peas and zucchini into hot oil, and stir fry for about one minute.
7. Add the garlic and ginger mixture to the vegetables, and mix well to coat.
8. Remove from heat.
9. Cook linguine.
10. Wash, trim and slice scallions.
11. Return vegetables and sauce to heat, and add shrimp, stirring long enough to heat shrimp through.
12. Season with salt.
13. Drain linguine, and stir into sauce, mixing well.
14. Serve sprinkled with scallions.

clove garlic, sherry, oyster sauce, redwine vinegar, garlic, tomato paste, sugar snap peas, zucchini, fresh linguine, sesame oil, scallions, shrimp, salt

Taken from cooking.nytimes.com/recipes/4568 (may not work)