Saturday, June 18, 2011

Low-Point Shrimp Orecchiette with Creamy Herb Dressing

Who doesn't like shrimp? I don't... or so I thought. Admittedly, I hadn't tried shrimp for years. My memory of it wasn't too pleasing. That must have been the way it was prepared because this recipe will have your taste buds wanting more!

Low-Point Shrimp Orecchiette with Creamy Herb Dressing
- 8 ounces uncooked orecchiette pasta
- 1 cup frozen peas
- 1/2 pound medium shrimp, peeled, deveined and cut in half
- 1/3 cup fat-free mayonnaise
- 1/4 cup fat-free buttermilk
- 2 Tbs fresh minced chives
- 1 Tbs fresh chopped dill
- 1/2 tsp. kosher salt or sea salt
- 1/2 tsp. grated lemon rind
- 1 Tbs lemon juice
- 1/4 tsp. pepper
- 1/8 tsp. red pepper flakes
- 2 garlic cloves, minced
Cook pasta according to directions. Add peas and shrimp during the last 3 minutes of cooking. Drain and rinse with cold water. Drain and pour into bowl. In another bowl, mix mayonnaise, buttermilk, chives, dill, salt, lemon rind, lemon juice, pepper, red pepper flakes, and garlic. Combine and pour over pasta. Serve warm or chilled. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Tip* - Serve cold next day on a bed of lettuce for a light, yet filling meal.
Total Servings - 9, (1/2 cups)
Serving size - 1/2 cup
Total points per serving - 2.8

"Blessed are those who can give without remembering and take without forgetting." - Susan J. Decuir

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