Shells With Shrimp And Fruit

Recipe Ingredients

1 lb	454g / 16oz	Med. Shells or mostaccioli - or other medium past
		Uncooked
12 oz	340g	Cooked - peeled med. Shrimp
16 oz	454g	Canned chickpeas - drained
20 oz	568g	Canned pineapple chunks - (in juice), drained
2 tablespoons	30ml	Pineapple juice from chunks
2 tablespoons	30ml	Ripe mangoes or peaches - peeled and diced (large)
1		Scallions - sliced
2 tablespoons	30ml	Chopped fresh cilantro
2 tablespoons	30ml	Fresh lime juice
		Salt and pepper to taste

Recipe Instructions

Prepare pasta according to package directions. While pasta is cooking, stir together all the other ingredients, including reserved pineapple juice, in a large bowl. When pasta is done, drain and rinse in cold water; drain again. Toss in the pasta, season with salt and pepper and serve immediately.

Note: If you do not plan to serve immediately, do not add the pineapple, mangoes or peaches. Stir the fruit into the pasta just before serving.

Each serving provides: 607 Calories; 37.6 g Protein; 119 g Carbohydrates; 6.1 g Fat; 166 mg Cholesterol; 204 mg Sodium. Calories from Fat: 8% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

Source:
Mary Pult - Chef - Liberty Cafe

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