Shrimp and Cabbage on Capellini

Yield: 6 (1 1/2-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 16%
  • Fat: 4.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 19.2g
  • Carbohydrate: 30.8g
  • Fiber: 0.0g
  • Cholesterol: 101mg
  • Iron: 0.0mg
  • Sodium: 333mg
  • Calcium: 0.0mg


  • 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


  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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