Photobucket

Thursday, April 19, 2012

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing


Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

• Yield: 4 servings (serving size: 1 1/2 cups)
• Hands-on:30 Minutes
• Total:30 Minutes
Ingredients
• 8 ounces uncooked orecchiette pasta
• 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
• 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
Preparation
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
Cooking Light JUNE 2011

No comments: