Orecchiette with Peas, Shrimp, and Yogurt-Herb Dressing

12 Jul

This recipe is perfect for summer! And so very delicious! I made the first time to try it out and the taste of dill reminded me of the hot summer days I spent in my great grandmother’s garden. The second time I made it for my boyfriend and my roommate, and even though they both come from very different backgrounds, they both loved it as much as I did. Hope you enjoy!

  • 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 Greek yogurt
  • 3 tablespoons minced fresh chives
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced

Preparation

  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.

Original recipe here

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