Recipe

Caribbean Shrimp And Pasta Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 4 months, 1 week ago This Caribbean Shrimp and pasta dish is a stand alone. The fruits and fruit juice give this dish a juicy sweet tasty worth trying. A Pina cloolatta or cold drink and maybe garlic bread will go well with this. Prep:10m Cook:15m Servings:6	Spinach1948
	quickeasy caribbeanshrimpandpasta shrimpandpasta

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Ingredients

6oz uncooked medium bow tie pasta

1 Tbs. ground allspice

1 Tbs. frozen orange juice concentrate, thawed

1 tsp. ground thyme

1 1/2 tsp. vegetable oil, divided

1/4 tsp. minced Scotch bonnet pepper*

12oz medium shrimp, peeled and deveined.

Non-stick cooking spray

1/2 cup fat-free reduced-sodium chicken broth

1/3 cup finely chopped green onions, tops only

2 Tbs. Lemon juice

1 Tbs dark sesame oil

1 tsp. Dijon mustard

1/4 tsp. salt

1 cup diced papaya

3/4 cup diced mango

* Scotch bonnet peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes.

Directions

1) Cook pasta according to package directions, omining salt. Drain; set aside.

2) Combine allspice, orange juice concentrate, thyme, 1 tsp. vegetable oil and pepper in a small bowl; add shrimp. Toss to coat. Spray a large non-stick 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 tsp vegetable oil in a large bowl. Add papaya and mango; toss to combine. Add pasta; toss again. Top with Shrimp; Serve immediately.

Calories per serving 217

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