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Asparagus, Papaya, Shrimp 'n' Pasta Salad
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  • 1 pound Asparagus
  • 1 Med. 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 c. cooked)
  • 1/3 pound Small Shelled and Cooked Shrimp
  • 1/4 cup Green Onions
  • 8 Boston or Bibb Lettuce Leaves

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  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.
Servings: 4
Prep Time: 30 minutes
Notes: Serve With: Fresh bakery rolls and sliced mango. Wine pairings: Riesling/Rhine, Gewrztraminer, Sancerre Nutritional information: Calories: 295; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 80mg; Total Carbs: 50g; Fiber: 6g; Protein: 17g; Sodium: 193mg;