Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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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