Spicy Szechuan Shrimp Pasta

Ingredients

• 200 g linguine
• 200 g large shrimp, peeled and deveined
• 1 tsp Szechuan peppercorns
• 1 tsp red chili flakes
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 stalks scallions, sliced
• 1 tbsp olive oil
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Cook the linguine in salted boiling water according to package directions (about 8‑9 minutes); drain, reserving 1/4 cup pasta water.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium‑high heat, add the shrimp and sauté 2‑3 minutes until pink; remove shrimp and set aside.

3. 3

   Add garlic, Szechuan peppercorns, and chili flakes to the skillet; stir‑fry 30 seconds, then add soy sauce, rice vinegar, sesame oil, and the reserved pasta water; simmer 1 minute.

4. 4

   Return the shrimp to the pan, toss in the cooked linguine, and stir‑combine until everything is coated and heated through, about 1‑2 minutes.

5. 5

   Season with salt and black pepper if needed, garnish with sliced scallions, and serve immediately.