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:
- 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
