6 ounces spaghetti

1 pound medium shrimp, shelled and deveined (on sale for $8.99 lb!)
Salt and freshly ground white pepper
1 teaspoon ground peppercorns
3 tablespoons vegetable oil

4 large scallions, thinly sliced
2 tablespoons finely grated fresh ginger
1/3 cup soy sauce
3 tablespoons balsamic vinegar
1 1/2 teaspoons olive oil

Bring a large saucepan of water to a boil. In a large bowl, cover the spaghetti with warm water and let stand until pliable, about 5 minutes. Drain the spaghetti and cut them into 4-inch lengths. Boil the spaghetti until tender but still chewy, about 25 seconds. Drain and return the spaghetti to the pot. Rinse twice under cold water and drain; let stand in the colander.

Season the shrimp with salt, white pepper and 1/2 teaspoon of the peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until pink on the outside and white within, about 2 minutes. Transfer the shrimp to a plate.

Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering. Stir in the scallions and ginger and cook until fragrant, about 1 minute. Stir in the spaghetti, soy sauce, vinegar, olive oil and the remaining 1/2 teaspoon of peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with salt and white pepper. Transfer to shallow bowls and serve right away.