Caribbean Shrimp Pasta
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Caribbean Shrimp & Pasta
Cook Time 10 minutes
Prep Time 15 minutes
YIELD Makes 6 (1-cup) servings
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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:
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- 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.
- 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.
This recipe appears in:
Island
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 |
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