Tempt My Tummy Tuesday…Orecchiette with Peas, Shrimp, and Buttermilk Herb Dressing

  This week I am sharing another recipe which calls for minimal heat in the kitchen.    I found this recipe in the June issue of Cooking Light magazine  and thought it was a perfect summertime dish for a picnic or potluck and to share with YOU.  I hope you enjoy as well.

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  Try orecchiette pasta to make this perfect summer time dish!

  8 oz uncooked orecchiette pasta (or medium shell-shaped pasta)

• 1 cup unshelled green peas (about 1 pound unshelled peas) or frozen 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 tbsp minced fresh chives
• 1 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/2 tsp fresh lemon rind
• 1 tbsp fresh lemon juice
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground red pepper
• 2 garlic cloves, minced

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.  Yield: 4 servings (serving size 1 1/2 cup).