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Pollo alla Firènze
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Caribbean Shrimp & Pasta
Cook Time: 10 minutes
Prep Time: 15 minutes
Yield: Makes 6 (1-cup) servings
Bring a hint of the tropics to your table with the exotic flavors of papaya and mango. In the islands, fruits are often cooked with seafood to add a variety of textures, refreshing flavors and brilliant colors.
Ingredients:
6
ounces uncooked medium bow tie pasta
1
tablespoon ground allspice
1
tablespoon frozen orange juice concentrate
1-1/2
teaspoons vegetable oil, divided
1
teaspoon ground dried thyme leaves
1/4
teaspoon minced scotch bonnet pepper*
12
ounces raw medium shrimp, peeled and deveined
Nonstick cooking spray
1/2
cup fat-free reduced-sodium chicken broth
1/3
cup finely chopped green onions, green tops only
2
tablespoons lemon juice
1
tablespoon sesame oil
1
teaspoon Dijon mustard
1/4
teaspoon salt
1
cup diced papaya
3/4
cup diced mango
Preparation:
1.
Cook pasta according to package directions, omitting salt. Drain; set aside.
2.
Combine allspice, orange juice concentrate, 1 teaspoon oil, thyme and pepper in small bowl; add shrimp and thoroughly coat. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque. Remove from heat.
3.
Combine chicken broth, green onions, lemon juice, sesame oil, mustard, salt and remaining 1/2 teaspoon oil in large bowl. Add papaya and mango; toss to combine. Add pasta; toss again. Serve immediately.
Nutritional Information:
| Serving Size: 1 cup | |
| Sodium | 208 mg |
| Protein | 14 g |
| Fiber | 1 g |
| Carbohydrate | 30 g |
| Cholesterol | 87 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 19 % |
| Calories | 217 |
Dietary Exchange:
| Meat | 1-1/2 |
| Fruit | 1/2 |
| Starch | 1-1/2 |
This recipe appears in:
Island
