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1
Bring a large pot of water to a boil, add salt and pasta and cook to al dente. Drain well and gently toss with sesame oil. Cover and keep warm.
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2
While water comes to a boil and pasta cooks, prepare shrimp. In a medium bowl, whisk frozen limeade concentrate, allspice, thyme, peanut oil, Tabasco and chili sauce until evenly blended. Add shrimp and gently toss to thoroughly coat. Marinate at room temperature no longer than 15 minutes. Heat a large non-stick skillet or wok over medium-high heat until hot. Add shrimp mixture and cook, stirring gently, until shrimp is uniformly pink and opaque, and marinade is reduced, approximately 5 minutes. Remove from heat, partially cover and keep warm.
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3
In a medium saucepan, combine chicken broth, lemon or lime juice, sesame oil, mustard, garlic, ginger, salt and pepper. Bring to a boil over medium high heat. Reduce heat to low and gently simmer 5 minutes, stirring occasionally. Remove from heat and mix in green onions, papaya and mango. Return to low heat and rewarm just until steaming hot. Do not allow to boil or even simmer! Remove from heat.
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4
Add shrimp and accumulated pan juices to pasta in pot. Add papaya/mango mixture and toss gently to combine. Plate, garnish and serve immediatlely.
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5
COOK'S NOTES
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6
- I prefer the appearance of bow-tie pasta to seashells, although have made with both
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7
- have subbed frozen orange juice concentrate for the limeade, but prefer the lime
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8
- on occasion, I have substituted cracked coriander seeds for the dried thyme and fresh cilantro for the fresh thyme, however, I do prefer the thyme
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9
- I confess to a love affair with sesame oil, but it could be partially substituted with vegetable, peanut or olive oil if you do not share this prediliction
