There it was! Right in the news feed on Facebook, providing a link to a blog site I follow called The Foodie Trap. The first thing that attracted me was the word "cold." Being in the 90's the last few days and cooking in a "kitchen" that refuses to cool down, this intrigued me instantly. Barely able to contain myself, I impatiently adapted the recipe to what I had available, without the hassle of running (once again) to the store.
Unbelievably delicious. The original recipe calls for buttermilk, but you don't really need it. It also calls for fresh chives and dill.....don't need it. And, it also calls for radish slices and grape tomatoes, but I had yellow and red pepper that I used instead. You could easily adapt this anyway you please.
The sauce is a perfect compliment to the shrimp and pasta, with delicate flavors from the chives, dill, and lemon. With just a hint of spice coming from the cayenne pepper. It's light, refreshing and would be perfect served at graduation parties, a luncheon, or any cook out.
This one's going on the Menu!
Ingredients: 4 main dish servings
Heavily adapted from here http://trap.it/B6jswx
8 oz. uncooked pasta- I used Rotini
1 c. frozen peas
12 oz. frozen shrimp, thawed, cleaned, and chopped.
1/2 red bell pepper- sliced thin
1/2 yellow bell pepper-sliced thin
1. Cook pasta according to package directions to al' dente. 2 minutes prior to end of cooking time, add peas and shrimp to pasta water. Drain and rinse well with cold water; drain again.
For the sauce:
1/2 c. mayonnaise
1/4 c. milk
lemon zest of 1/2 a lemon
1 T. lemon juice
1 T. dried chives
1 t. dried dill
1 garlic clove- minced fine
1/8 t. cayenne pepper
Salt and pepper-to taste
Combine pasta/shrimp mixture with sauce and refrigerate for at least 2 hours (if you can wait that long). Serve this 'as is" or on some lovely lettuce leaves. Simply delicious.
Unbelievably delicious. The original recipe calls for buttermilk, but you don't really need it. It also calls for fresh chives and dill.....don't need it. And, it also calls for radish slices and grape tomatoes, but I had yellow and red pepper that I used instead. You could easily adapt this anyway you please.
The sauce is a perfect compliment to the shrimp and pasta, with delicate flavors from the chives, dill, and lemon. With just a hint of spice coming from the cayenne pepper. It's light, refreshing and would be perfect served at graduation parties, a luncheon, or any cook out.
Ingredients: 4 main dish servings
Heavily adapted from here http://trap.it/B6jswx
8 oz. uncooked pasta- I used Rotini
1 c. frozen peas
12 oz. frozen shrimp, thawed, cleaned, and chopped.
1/2 red bell pepper- sliced thin
1/2 yellow bell pepper-sliced thin
1. Cook pasta according to package directions to al' dente. 2 minutes prior to end of cooking time, add peas and shrimp to pasta water. Drain and rinse well with cold water; drain again.
For the sauce:
1/2 c. mayonnaise
1/4 c. milk
lemon zest of 1/2 a lemon
1 T. lemon juice
1 T. dried chives
1 t. dried dill
1 garlic clove- minced fine
1/8 t. cayenne pepper
Salt and pepper-to taste
Combine pasta/shrimp mixture with sauce and refrigerate for at least 2 hours (if you can wait that long). Serve this 'as is" or on some lovely lettuce leaves. Simply delicious.
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