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Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing Recipes
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4
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Recipe Name : Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing
Country : United States
Rating :
Category : Home > Seafood > Shrimp Food
Chef : Ivy Manning
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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
DIRECTION


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.
NOTE:

Wine note: Sweet shrimp, peppery summer radishes, and the refreshing dill and buttermilk dressing all point to a wine with tangy acidity, fresh berry fruit, and a zip of citrus. The Fleur, Pinot Noir, Rosé (2009, Carneros, Calif.; $15)—with its shocking bright-red hue—is a hands-down crowd-pleaser and an excellent value.—Alexander Spacher
SOURCE:

http://www.myrecipes.com/recipe/orecchiette-with-peas-shrimp-50400000113007/