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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp. Cut shrimp in half crosswise. Set aside.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

241 calories; calories from fat 16%; fat 4.2g; saturated fat 0.6g; mono fat 1.2g; poly fat 1.7g; protein 19.2g; carbohydrates 30.8g; fiber 0g; cholesterol 101mg; iron 0mg; sodium 333mg; calcium 0mg.
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