I never really use quantities in my recipes because I always cook by heart and taste. In exception of pastry of course. 

For this recipe I use 1 oxheart cabbage. Slice it in rounds and then take them apart to obtain tagliatelle.
Bake the oxheart cabbage tagliatelle in a large pan with olive oil, pepper and salt. Add a splash of water, put the lid on the pan and let it cook for approximately 10 minutes, or until the tagliatelle is al dente. 
Then put some soy sauce, lime and sesame seeds on it. 

Bake the shrimps in a different pan 2-3 minutes on each side. 
Add them to the oxheart cabbage tagliatelle and finish with some fresh coriander and a teaspoon of sesame seeds. 

Buon Appetito!