Friday, July 31, 2015

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Considering I hate peas, I'm not sure how I came across this recipe and marked it to have.  But I did.  I asked D to replace the Peas with Broccoli, which he did.

I think it was easy to make. It tasted good.  The only issue was that we had was we were both still hungry after we ate it.  But overall we both would have again.  It was better cold than at room temperature.

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

This herby pasta salad is perfect for a picnic or potluck gathering; double the recipe to serve a crowd. Medium shell-shaped pasta will also work in place of orecchiette.

Photo by ALB

Yield: 4 servings (serving size: 1 1/2 cups)
Total time: 30 Minutes
Recipe Time
Hands-on: 30 Minutes
Total: 30 Minutes

8 ounces uncooked orecchiette pasta
1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas (used Broccoli)
1/2 pound medium shrimp, peeled and deveined
1 cup thinly sliced radishes
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

1. 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 pasta mixture and radishes in a large bowl. 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. Serve at room temperature, or cover and chill until ready to serve.

Nutritional Information
Calories: 340; Fat: 3.4 g; Sat fat: 0.4 g; Mono fat: 0.3 g; Poly fat: 1.5 g; Protein: 22.2 g; Carbohydrate: 54.7 g; Fiber: 4.7 g; Cholesterol: 86 mg; Iron: 4.1 mg; Sodium: 585 mg; Calcium: 84 mg

Cooking Light, JUNE 2011

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