We loosely followed this recipe for our shrimp: http://cooking.nytimes.com/recipes/9101-classic-shrimp-scampi
Cabbage was cut into long thin strands and sautéed in butter, salt and a little garlic powder.
Whole thing took about 20 minutes to cook. Paired with a yummy Sauvignon blanc. It was super good!
I made Shrimp Scampi last night!
We had two pounds of shrimp in the freezer and I used two recipes (one in oven, one stove top):
http://autoimmunewellness.com/shrimp-scampi/
I used butter instead of olive oil. No parsley.
https://popularpaleo.com/shrimp-scampi/
I cooked a couple ounces of spaghetti for Hubby’s “noodles”. 
For me, after I removed most of the shrimp, I just added my shredded bok choy and Napa cabbage and put it back in the oven for a few minutes.
I used bone broth for both recipes.
Had leftovers.
