Szechuan Shrimp and Pasta

• 8 ounces pasta, linguine
• 1 pound shrimp
• 2 teaspoons black pepper
• 2 tablespoons vegetable oil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ginger ground
• 8 ounces snow pea pods
• 3/4 cup water
• 2 teaspoons cornstarch
• 1/4 cup soy sauce, tamari

1. Cook the linguine according to package directions.
2. Sprinkle shrimp with 1 teaspoon szechuan style pepper blend.
3. Heat 1 tablespoon oil in 10 inch skillet over medium high heat.
4. Add shrimp, sprinkle with garlic powder and ginger.
5. Stir fry 3 minutes or until shrimp are pink.
6. Set aside.
7. Add remaining 1 tablespoon oil to skillet.
8. Stir fry pepper strips and pea pods 2 minutes or until vegetables are tender.
9. Combine water, cornstarch, soy sauce and remaining 1 teaspoon Szechuan style pepper blend.
10. Pour into skillet; cook 1 to 2 minutes or until thickened, stirring occasionally.
11. Return shrimp to skillet; heat through.

pasta, shrimp, black pepper, vegetable oil, garlic, ginger ground, snow, water, cornstarch, soy sauce

Taken from recipeland.com/recipe/v/szechuan-shrimp-pasta-45793 (may not work)