Orecchiette & Peas, Shrimp, & Buttermilk-Herb Dressing Recipe (2024)

We loved this dish and found it quite filling for dinner. Served on a bed of lettuce with a warm cornmuffin.Might also be good with corn on the cob or a tomato soup. Would be fabulous with lobster or crab if you can afford it! I would advise people to make according to the recipe, then taste test. I put in more lemon, more salt, and crushed red pepper. Also added some shaved fennel and instead of so much dill, chopped some fresh basil and some of the fennel fronds. You might want 50% more dressing, but we were okay with the amount in the recipe. I would also advise not cooking the peas but just putting them into the colander where you drain the hot pasta and shrimp. That's plenty of cooking for frozen peas.

This pasta salad was amazing! I followed what some other reviewers said and used garlic powder instead of the minced garlic. Minced garlic sounded a little strong to me. I will definitely keep this one around and make it again.

This is an outstanding pasta salad. We've made it twice: the first time as written, and the second substituting salmon for the shrimp because of an allergy in one of our guests. The shrimp version was better, but both were great. The second time we also used half celery and half radishes (instead of all radishes).

I made this without the pepper and with Greek Yogurt instead of buttermilk. It was sooo yummy. The recipe is here: http://simplequickrecipes.wordpress.com/2013/07/12/about-to-make-these-yummm/

Great recipe! Like many other reviewers we added more shrimp to make the recipe stretch a bit. Found the orecchiette without a problem in the international aisle past the typical pastas. Add some old bay as another reviewer suggested (a sprinkle in the mayo mixture and some on the table for those who wanted more). My husband and I were VERY skeptical about the radishes but LOVED this meal! I was able to slice the radishes using my mandolin with the guard. We will definitely make this again as a meal and as a side dish to bring to picnics.

This is one of my favorite CL recipes and I await spring ever year so I can bust it out. It tastes incredibly decadent without being too heavy and the flavors are bright and delicious.

I forced myself to make this late in the evening even though I was tired and I'm so glad I did. I thought this a wonderful summer dish... not too heavy and not too light. The ground red pepper gave it a nice kick (which I love); I didn't find the herbs to be overpowering so I would change those a bit. The *only* thing I would warn about is the garlic. I used 2 large cloves and I thought that was a bit much so if you have large cloves are garlic, cut back to 1 clove. I will definitely be making this again.

Fantastic summer flavors of lemon and dill, very bright and refreshing. I added more shrimp and left out the radish.

We thought this was delicious! Timesaver: I had the fishmonger steam the shrimp. That way, could peel it while the pasta cooked, and it had a little more flavor. I also added some old bay seasoning because I am from Louisiana, and we love our seasoning!

The flavor combination of fresh dill (which I really love), garlic, lemon and peppers went well with the other ingredients in this salad. It wasn't, for me, a knock your socks off I'm making this at least once a week but I will make it again. Had I replaced the shrimp with perhaps roasted chicken or omitted the seafood completely I'd have liked it more as I find seafood less palatable than most of the population!

mmmmmm

One of the most disappointing CL recipes I've tried in many years. I thought the combined flavors of the buttermilk, lemon, radish and peas were just awful together. I had a few bites and left the rest for my husband, who at least thought it was edible. I definitely would NOT make this again.

I made this for a weeknight dish - we were really happy with the results. A couple of hints / changes: Add extra fresh herbs (I used whatever I had available in my garden; all italian type herbs), add additional minced garlic, use 1/4 teaspoon (or more) of red pepper, serve warm / room temperature (when it's cold, the dressing does not have enough pizzazz / flavor), and finally don't skimp on the lemon juice / rind. We used penne since that's what we had in the pantry, and jicama instead of radish as I had it in the fridge from another recipe. Would likely omit the radish / jicama and place celery in the dish next time instead as the root veggie was chalky in the dish a bit. Finally, I added the frozen peas 30 seconds from draining the water to keep them crisp. This is a good solid recipe and I will definitely be making again; Enjoy!

This recipe had no taste...with a touch of lemon. I followed the recipe exactly, except for using whole-wheat pasta. I was so disappointed!

This has been my go to weekend dinner all summer. Not a fan of dill, so we leave it out. Fresh English peas are very tasty in this dish.

Loved this dish. It was so easy to put together, and it was packed with flavor. I did used salad shrimp instead of the medium and added a little more than was called for, but I think the recipe would be great using shrimp exactly as called for. By the time the water was boiling and the pasta was done cooking, I was able to have the dressing ready to go on the salad. I'm looking forward to adding this to my lunch rotation.

This is a good recipe, but don't skip the 20-minute waiting period; so tasty when all the flavors blend.

Was very good!! A real crowd pleaser. For some of those who made so many changes to the recipe, how can you rate it when it isn't the same recipe anymore? Hmmmm, I don't think that's a fair for those who want to know how it tastes as the recipe is. Big dummies!!!

It was alright.. the dressing just tasted like buttermilk, the herb flavor didn't really come through. Wasn't a fan for some reason.

I just made this pasta salad and I loved it! Although it has a creamy dressing it doesn't overpower at all. I loved the mix of the light lemony taste with the dill. I accidently doubled the recipe; I didn't pay attention when I poured the pasta in the water. But I am glad I did, I can't wait to eat it for lunch and dinner for the rest of the week. I will be making this again for sure!

This is a great pasta salad that tastes even better the next day! I have to admit I switched a few things to use items I had at home, so I changed the shrimp for chicken and the peas for lima beans... other than that everything else was left intact. The result was excellent. This is a new favorite in our house! Enjoy!

This was better the 2nd day. The first day the garlic overwhelmed the dish. After a day it had mellowed and was yummy.

A great summer Sunday supper. I couldn't find orecchiette, but did find campanelle which looks like a little trumpet flower and was the right size. I doubled the shrimp. Next time I may halve the dill; it was a little too much, but I had just picked it from the garden, so maybe it was just powerful on its own! Thumbs up from my husband, too!

I gave this one a shot out of pure curiosity. I haven't eaten radishes in many dishes, and overpowering lemon-y flavor makes me cry. But this? This was delicious. The lemon-y goodness was just right. The radishes were decent. The only thing I didn't like is the name - how the heck do you say "orecchiette"? Yeah, I used small shell pasta. I also thought it could have used a little more salt, and a little more color/more veggies. But just as it is is delicious. This is great for an easy, light summer dinner or perfect as a pasta salad for a party. Yum!

I hate when people review a recipe and COMPLETLY change it......but here goes, I did exactly that. My family hates peas so I subbed edamame, greek yogurt for the buttermilk (didn't have any) and blanched broccoli for the radishes (ditto), whole wheat penne (obvioulsy wanted to try this recipe, but didn't want to go grocery shopping)...then doubled the shrimp (that, I had).....all in all........very tastey salad. It's not too heavy with the cream dressing.........especially for a summer dish.

This is a wonderful summer salad! Next time, I will use 3/4 cup of shrimp instead of 1/2 cup, so the salad is not so overwhelmed with noodles. Also, it is best eaten within two days or it begins losing its delicious flavor. Serve with yellow squash, an herb bread with a hint of dill, and Cooking Light's Lemon Cream Pie. Yum!

This salad was amazing. I subbed snow peas for the peas out of preference and Dreamfields pasta for the regular pasta for dietary reasons. I tripled the recipe so we'd be able to eat it throughout the week.