Caribbean Shrimp & Pasta Photo
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


*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


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