Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Thought we'd go ahead and get all of these pasta dishes out of the way because we've got a lot of gluten-free dishes coming down the pipe! This is more of a light, summer dish that goes great on a cool spring evening with a nice glass of chardonnay. Though it's not quite summer yet (okay so not even close), this nice summery meal will get you in the mood for warmer weather.  It's super easy to make and delicious. Healthy too to boot! Modified from Cooking Light. Serves 4.

On another note, this red plate should get you in the mood for some v-day action. We hope you've all got some sort of plan to spend tomorrow night with your loved ones. Valentine's day is not a big holiday around our house — it just seems like such a Hallmark holiday. We definitely won't participate in the whole crowd fighting, mad house restaurant scene. We will however, eat a nice dry-aged filet mignon, sweet potatoes, side salad and a quick molten lava cake in the comfort of our dining room—these are the best valentines day dinners in our opinion. Most important is to at least indulge in some sort of awesome chocolaty dessert, because that's what this holiday should be about. =)

Ingredients

• 8 ounces uncooked orecchiette pasta
• 1 cup frozen peas
• 1/2 pound medium shrimp, peeled and deveined
• 1 cup thinly sliced radishes
• 1/3 cup reduced-fat mayonnaise 
• 1/4 cup low-fat buttermilk
• 3 tablespoons minced fresh chives
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice 
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced

Directions

1. Cook pasta according to package directions. 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. 
3. 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.