• 6servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, E
MineralsNatrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6oz uncooked medium bow tie pasta

  2. 1 Tbs. ground allspice

  3. 1 Tbs. frozen orange juice concentrate , thawed

  4. 1 tsp. ground thyme

  5. 1 1/2 tsp. vegetable oil , divided

  6. 1/4 tsp. minced Scotch bonnet pepper*

  7. 12oz medium shrimp , peeled and deveined.

  8. Non-stick cooking spray

  9. 1/2 cup fat-free reduced-sodium chicken broth

  10. 1/3 cup finely chopped green onions, tops only

  11. 2 Tbs. lemon juice

  12. 1 Tbs dark sesame oil

  13. 1 tsp. Dijon mustard

  14. 1/4 tsp. salt

  15. 1 cup diced papaya

  16. 3/4 cup diced mango

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

Instructions Jump to Ingredients ↑

  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.

  4. Calories per serving 217


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