Orecchiette with Peas, Shrimp, and Buttermilk-herb Dressing
Servings: 4
Ingredients
- 8 ounces uncooked orecchiette pasta
- 1 cup shelled green peas about 1 pound unshelled green peas or frozen green peas
- 1/2 lb. medium shrimp peeled and deveined
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup fat-free buttermilk
- 3 tablespoons minced fresh chives
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 2 garlic cloves minced
Instructions
- Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain. 2. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Adjust seasonings to taste. Serve at room temperature, or cover and chill until ready to serve.
Notes
I used 1 lb. of pasta and 1 lb. of shrimp and cooked them separately. I tossed in the thawed, uncooked green peas with the pasta and shrimp. There was still plenty of dressing. I added fresh parsley and omitted the chives and dill. We added halved grape tomatoes to the leftovers and it was really good. A little minced vidalia onion is really good if you like it but omit the chives.
Recipe By: Cooking Light JUNE 2011
Serving Size: 4
Yield: 6 cups
Nutritional Information:
Serving Size: 4
Yield: 6 cups
Nutritional Information: