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
1/2
cup fat-free reduced-sodium chicken broth
1/3
cup finely chopped green onions, green tops only
2
tablespoons lemon juice
*Scotch bonnet peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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