Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing
4 servings (serving size: 1 1/2 cups)
Photo: Anna Williams; Styling: Pam Morris
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
How to Make It
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.
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.
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
This pasta salad was amazing! I followed what some other reviewers said and used garlic powder instead of the minced garlic. Minced garlic sounded a little strong to me. I will definitely keep this one around and make it again.
This is an outstanding pasta salad. We've made it twice: the first time as written, and the second substituting salmon for the shrimp because of an allergy in one of our guests. The shrimp version was better, but both were great. The second time we also used half celery and half radishes (instead of all radishes).
Great recipe! Like many other reviewers we added more shrimp to make the recipe stretch a bit. Found the orecchiette without a problem in the international aisle past the typical pastas. Add some old bay as another reviewer suggested (a sprinkle in the mayo mixture and some on the table for those who wanted more). My husband and I were VERY skeptical about the radishes but LOVED this meal! I was able to slice the radishes using my mandolin with the guard. We will definitely make this again as a meal and as a side dish to bring to picnics.
I forced myself to make this late in the evening even though I was tired and I'm so glad I did. I thought this a wonderful summer dish... not too heavy and not too light. The ground red pepper gave it a nice kick (which I love); I didn't find the herbs to be overpowering so I would change those a bit. The *only* thing I would warn about is the garlic. I used 2 large cloves and I thought that was a bit much so if you have large cloves are garlic, cut back to 1 clove. I will definitely be making this again.
We thought this was delicious! Timesaver: I had the fishmonger steam the shrimp. That way, could peel it while the pasta cooked, and it had a little more flavor. I also added some old bay seasoning because I am from Louisiana, and we love our seasoning!
The flavor combination of fresh dill (which I really love), garlic, lemon and peppers went well with the other ingredients in this salad. It wasn't, for me, a knock your socks off I'm making this at least once a week but I will make it again. Had I replaced the shrimp with perhaps roasted chicken or omitted the seafood completely I'd have liked it more as I find seafood less palatable than most of the population!