Try this Szechuan Shrimp and Pasta recipe, or contribute your own.
Suggest a better descriptionCook 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. Recipe by: Schilling Posted to MC-Recipe Digest V1 #655 by L979@aol.com on Jul 6, 1997
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 208 | ||
Calories from Fat: 53 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 40.9mg | 13 % | |
Sodium 266.7mg | 9 % | |
Potassium 113.5mg | 3 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 31.6g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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