Shrimp and Cabbage on Capellini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
16 unpeeled jumbo fresh shrimp |
1 tablespoon dark sesame oil, divided |
1 1/2 tablespoons peeled, minced gingerroot |
2 cloves garlic, minced |
6 cups shredded chinese cabbage |
1/2 teaspoon salt |
8 ounces capellini (angel hair pasta), uncooked |
Directions:
1. Peel and devein shrimp. Cut shrimp in half crosswise. Set aside.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add gingerroot and garlic; saute 1 minute. Add shrimp, and cook 3 to 5 minutes or until shrimp turn pink, stirring often. Remove shrimp from skillet, and keep warm.
3. Place cabbage and salt in skillet; cover and cook over medium heat 5 minutes, stirring once.
4. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Stir in remaining 1 1/2 teaspoons oil. Top with cabbage and shrimp. Serve immediately.
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