This one is a kid-friendly crowd pleaser as is. I’ve riffed off a Martha Stewart Everyday Food recipe to make it really a 20-minute wonder. The secret is to buy the shrimp pre-peeled and deviened or do it yourself the night before. Bottom line is if you’re prepping a pound of shrimp at dinner time, you’re headed over the 20 minute mark.
Ingredients
8oz linguine
salt & pepper
1/4 c low sodium soy sauce
1/4 c rice wine vinegar
2 tsp fresh ginger (for speed and convenience, use the wet ginger in the jar)
1/2 tsp sugar
1/2 tsp red-pepper flakes
1 TBS vegetable oil
1 lb shrimp peeled and deveined
2 garlic cloves (for speed, use 1 tsp of the wet garlic from a jar)
1 head green cabbage, halved, cored and thinly sliced
1. Cook linguine per package directions. Drain. Return to pot and set aside.
2. Meanwhile, in a small bowl combine soy sauce, vinegar, ginger, sugar and red pepper flakes. Set aside.
3. While pasta cooks, slice cabbage.
4. Heat oil in large skillet over medium. Add shrimp and garlic. Season with salt & pepper. Cook, tossing frequently until shrimp are opaque. About 2-3 minutes. Transfer to a plate. Reserve skillet.
5. Put the cabbage and 1/2 cup water in the same skillet. Cook stirring occasionally until cabbage is crisp-tender 6-7 minutes. To pot with linguine add cabbage, soy sauce mixture and shrimp. Toss to combine.
TIP: If your kids don’t like shrimp, substitute chicken. Just make sure to increase the cook time until it until it’s done. FYI – the thin-sliced chicken breasts cook the fastest.
