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.
Oxmoor House Cooking Light Collection
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