Spring Jumbo Asparagus, Papaya, Shrimp & Pasta Sala

Name: Spring Jumbo Asparagus, Papaya, Shrimp & Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb jumbo asparagus; 1 medium papaya, halved seeded and peeled; ⅓ cup light sour cream; ¼ cup papaya nectar or ¼ cup mango nectar; 1 ½ tablespoons bottled mango chutney, grated; 12 lemon, rind of; 6 ounces dry fusilli or 6 ounces rotelle pasta or 6 ounces other curly pasta, cooked,rinsed and drained (about 3 cups cooked); 13 lb shelled and cooked small shrimp; ¼ cup green onion; 8 leaves boston lettuce or 8 leaves bibb lettuce

Servings: persons

1
Trim or break off asparagus spears at the tender point and rinse.
2
In a large skillet, cook asparagus until crisp-tender, about 3 to 5 minutes.
3
Do not overcook.
4
Drain and rinse under cold water.
5
Chill and set aside 12 spears; cut remaining asparagus into 1 inch pieces.
6
Remove seeds and cut half of papaya into eight 12 thin, lengthwise slices, chill.
7
Cut remaining half into bite-size pieces.
8
In large bowl, combine sour cream, nectar, chutney and lemon peel.
9
Add cooled pasta, mix well.
10
Stir in asparagus and papaya pieces, shrimp and green onions.
11
Chill briefly.
12
Spoon pasta mixture on lettuce leaves and arrange papaya and asparagus spears.
13
Garnish with lemon twists or wedges and fresh mint, if desired.

1814

kcal

Calories

Fat

Carbs

368

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb jumbo asparagus, 1 medium papaya, halved seeded and peeled, ⅓ cup light sour cream, ¼ cup papaya nectar or ¼ cup mango nectar, and more.

Yes, Spring Jumbo Asparagus, Papaya, Shrimp & Pasta Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spring Jumbo Asparagus, Papaya, Shrimp & Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions