Here's what you'll need:

8 ounces uncooked orecchiette pasta 

1 cup frozen green peas

1/2 pound uncooked shrimp, peeled and deveined 

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 grated lemon zest

1 tablespoon fresh lemon juice

Pinch of cayenne pepper

2 garlic cloves, minced

Salt and pepper, to taste

Cook pasta according to package directions (omitting salt.) During the last 3 minutes of cooking, add peas and shrimp. Drain, and rinse well with cold water. 

In a medium bowl, combine mayonnaise, buttermilk, chives, dill, lemon zest, lemon juice, cayenne, garlic, salt, and pepper. 

Transfer pasta mixture to a large bowl. Pour dressing onto the pasta, and toss to combine. This is delicious served at room temperature, or chilled. 

Printed from A Bitchin' Kitchen

Adapted from Cooking Light: Best Low-Fat Main Dishes