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Asparagus, Papaya, Shrimp 'n' Pasta Salad
Courtesy of California Asparagus Commission
Servings: 4
Prep Time: 15 Min.
Cook Time: n/a
Chill Time: 15 Min.
What you need:
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1 lb. asparagus
1 med. papaya halved, seeded and peeled
1/3 c. light sour cream
1/4 c. papaya or mango nectar
grated peel of 1/2 lemon
6 oz. dry fusilli or other curly pasta, cooked, rinsed, drained ( 3 c. cooked)
1/3 lb. small shelled and cooked shrimp
1/4 c. green onions
8 Boston or Bibb lettuce leaves
What to do:
1. Trim and rinse asparagus spears.
2. In a large skillet, cook asparagus until crisp-tender, about 3 to 5 min. 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.
Serve with:
Fresh bakery rolls and sliced mango.
Wine pairings:
Riesling/Rhine, Gew├╝rztraminer, Sancerre
Nutritional information:
Calories: 295;   Total Fat: 11g;   Saturated Fat: 4g;   Cholesterol: 80mg;   Total Carbs: 50g;   Fiber: 6g;   Protein: 17g;   Sodium: 193mg;  
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