Caribbean Shrimp & Pasta
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.
Prep Time 15 minutes
Cook Time 10 minutes
Makes 6 (1-cup) servings
|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||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.
- 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.
|Serving Size:||1 cup|
|Calories from Fat||19 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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