Shrimp and Cabbage Lo Mein

I thought I would start this blog out myself but I must admit up front that since I am young and a newlywed that there aren't lots of recipes that I can call my own. So, everytime I post I will tell you what I'm cheating from. This time it's from the Martha Stewart Everyday Food magazine. My super cool friend Stacey got me a subscription a few months ago and it has been a life saver! This one in particular is one of our favorites.

serves 4
prep time: 20 min.
total time: 20 min.

Ingredients

8 oz. linguine 1 tbsp. vegetable oil
coarse salt and ground pepper 1 lb. large shrimp, peeled and deveined
1/4 c. soy sauce 2 garlic cloves, minced
1/4 c. rice vinegar 1 head green cabbage (2 lbs.) halved, cored, 2 tsp. grated, peeled fresh ginger and thinly sliced
1/2 tsp. sugar 1/4 c. fresh cilantro leaves, for serving
1/2 tsp. red pepper flakes (optional)

1. Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red-pepper flakes; set mixture aside.

2. While pasta is cooking, heat oil in a large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).

3. Place cabbage, remaining garlic, and 1/2 c. water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.