This recipe isn’t exactly a winter appropriate dish, but I made it regardless and enjoyed it very much. It came highly recommended from my friend Emily, who always has the best recipes saved from her monthly consumption of epicurean magazines. And in the spirit of lighter recipes post Thanksgiving, this qualifies nicely.
When I make this dish again, I will substitute plain yogurt, or greek yogurt, for the mayonnaise. I liked it with mayo, but I’d like to try it with yogurt to make the dish even lighter. This made a great dinner for Erik, Juliet and I and it was also great leftovers to take to lunch. In addition to dinner, this would be the perfect dish to bring to a summer BBQ. That’s hard to imagine right now as we are facing a winter storm here in MN, but it’s just 6 months away right?
Pasta with peas, shrimp and buttermilk-herb dressing (recipe adapted via My Recipes)
8 ounces uncooked pasta (any noodle works)
- 1 cup frozen green peas (can substitute edamame for peas)
- 1/2 pound medium shrimp, cooked (I buy already cooked shrimp to keep things easier)
- 1 cup thinly sliced radishes
- 1/3 cup reduced fat mayonnaise (or try plain yogurt)
- 1/4 cup fat-free buttermilk
- 3 tablespoons minced fresh chives
- 1 tablespoon chopped fresh dill (I used dried, about 1/2 teaspoon)
- 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
- 1. Cook pasta according to package directions. Add peas last 2 minutes of cooking. Remove from heat and drain.
- 2. Combine pasta mixture, shrimp and radishes in a large bowl. Combine mayonnaise, buttermilk and remaining ingredients in a small bowl; stir well. 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, since the garlic is raw, I found it a bit overpowering, so next time I will cut the amount of garlic in half.