8 ounces linguine
coarse salt and ground pepper
1/4 soy sauce
1/4 rice vinegar
2 teaspoons grated peeled fresh ginger
1/2 teaspoon sugar
1/2 teaspoon red-pepper flakes
1 tablespoon vegetable oil, such as safflower
1 pound large shrimp, peeled and deveined
2 garlic cloves, minced
1 head green cabbage (about 2 pounds), halved, cored, and thinly sliced
1/4 cup fresh cilantro leaves, for serving (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 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 cup 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.