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Shrimp and Cabbage on Capellini

Yield 6 (1 1/2-cup) servings.

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

Nutrition 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

How to Make It

  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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