Shrimp And Cabbage On Capellini

• 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.

shrimp, sesame oil, gingerroot, garlic, shredded chinese cabbage, salt, capellini

Taken from www.myrecipes.com/recipe/shrimp-cabbage-on-capellini (may not work)