Caribbean Shrimp Pasta

Caribbean Shrimp & Pasta

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
1/4 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.


  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
Calories 217
Calories from Fat 19 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 87 mg
Carbohydrate 30 g
Fiber 1 g
Protein 14 g
Sodium 208 mg

Dietary Exchange

Starch 1-1/2
Fruit 1/2
Meat 1-1/2

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