Shrimp and Cabbage on Capellini

Oxmoor House
6 (1 1/2-cup) servings.


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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


Peel and devein shrimp. Cut shrimp in half crosswise. Set aside.

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.

Place cabbage and salt in skillet; cover and cook over medium heat 5 minutes, stirring once.

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.

Created date

August 2009

Nutritional Information

Calories 241
Caloriesfromfat 16 %
Fat 4.2 g
Satfat 0.6 g
Monofat 1.2 g
Polyfat 1.7 g
Protein 19.2 g
Carbohydrate 30.8 g
Fiber 0.0 g
Cholesterol 101 mg
Iron 0.0 mg
Sodium 333 mg
Calcium 0.0 mg