Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Photo: Anna Williams; Styling: Pam Morris

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.

Yield: 4 servings (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 340
  • Fat: 3.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 22.2g
  • Carbohydrate: 54.7g
  • Fiber: 4.7g
  • Cholesterol: 86mg
  • Iron: 4.1mg
  • Sodium: 585mg
  • Calcium: 84mg

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. 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. 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.
  3. 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
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