Asian-Style Spaghetti with Szechuan Shrimp

For the Noodles

• 1 (8 ounce) package gluten-free spaghetti pasta
• 4 tablespoons butter
• 2 garlic cloves, minced

For the Shrimp

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 pound shrimp, peeled and deveined
• ½ cup white cooking wine
• ¼ cup San-J Szechuan Sauce
• ¼ cup dark brown sugar
• 1 (15 ounce) can baby corn, drained
• 1 whole zucchini, diced
• ½ red bell pepper, pith and seeds removed, thinly sliced

1. In a large pot, cook gluten-free pasta according to package instructions. Drain and set aside.
2. Place butter in a nonstick skillet over medium heat until melted and then stir in the garlic. Add the cooked pasta and sauté until fragrant, about 3 to 5 minutes. Remove from heat and set aside.
3. In a separate skillet, heat olive oil over medium heat. Add the minced garlic and stir until fragrant. Add the shrimp and cook until pink, stirring occasionally.
4. Meanwhile, combine the cooking wine, Szechuan sauce and brown sugar in a bowl and whisk together thoroughly. Pour mixture over the shrimp and stir until evenly coated.
5. Toss in the baby corn, zucchini and bell pepper until coated and cook until most of the liquid has evaporated, about 5 minutes, stirring occasionally. Remove from heat and serve over the prepared noodles.