INGREDIENTS
16 oz. small shell-shaped pasta
2 cups fresh or frozen green peas
1 lb. medium shrimp, peeled and deveined
2 cups thinly sliced radishes
2/3 cup mayonnaise
1/2 cup buttermilk
6 TBSP. minced fresh chives
2 TBSP. chopped fresh dill
1 tsp. salt
1 tsp. grated lemon rind
2 TBSP. fresh lemon juice
1/2 tsp. black pepper
1/4 tsp. red pepper
4 garlic cloves, minced
DIRECTIONS
Cook pasta according to package directions, omitting salt.
Add peas and shrimp during last 2 minutes of cooking.
Drain and rinse with cold water; drain well.
Combine pasta mixture and radishes in a large bowl.
Combine mayonnaise and remaining ingredients in a small bowl; stir well with a wisk.
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.
Serves 4.
