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

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. Makes 4 servings.