Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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.