- 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
- 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
How to Make It
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.