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Asparagus, Papaya, Shrimp 'n' Pasta Salad

Asparagus, Papaya, Shrimp 'n' Pasta SaladRecipe courtesy of California Asparagus Commission.

Recipe Ingredients:

1 pound asparagus
1 medium papaya halved, seeded and peeled
1/3 cup light sour cream
1/4 cup papaya or mango nectar
Grated peel of 1/2 lemon
6 ounces dry fusilli or other curly pasta, cooked, rinsed, drained ( 3 cup cooked)
1/3 pound small shelled and cooked shrimp
1/4 cup green onions
8 Boston or Bibb lettuce leaves

Cooking Directions:

  1. Trim and rinse asparagus spears.
  2. In a large skillet, cook asparagus until crisp-tender, about 3 to 5 minutes Do not overcook. Drain and rinse under cold water.
  3. Chill and set aside 12 spears; cut remaining asparagus into 1" pieces.
  4. Remove seeds and cut half of papaya into eight 1/2" lengthwise slices - chill. Cut remaining half into bite-size pieces.
  5. In large bowl, combine sour cream, nectar, chutney and lemon peel. Add cooled pasta, mix well. Stir in asparagus and papaya pieces, shrimp and green onions. Chill briefly.
  6. To serve, spoon pasta mixture on lettuce leaves and arrange papaya and asparagus spears. Garnish with lemon twists or wedges and fresh mint, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 295; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 80mg; Total Carbs: 50g; Fiber: 6g; Protein: 17g; Sodium: 193mg.

Recipe and photograph courtesy of California Asparagus Commission.