Southern Shrimp Pasta Salad
This one-bowl wonder combines al dente pasta, bright lemony shrimp, crunchy snap peas, and a tangy honey mustard vinaigrette. Perfect for summer BBQs, potlucks, or lazy lunches on the porch.
Servings: 6 servings
Equipment
Ingredients
- Ice
- 3 tablespoon Kosher Salt
- ¼ tsp Kosher salt
- 12 oz. orecchiette pasta uncooked
- 3 tablespoon Old Bay seasoning lower-sodium Old Bay Seasoning
- ¾ teaspoon Old Bay Seasoning lower-sodium Old Bay Seasoning
- 1 lb. medium-size raw shrimp peeled and deveined
- ¼ cup fresh lemon juice from 2 lemons
- 1 Tbsp. coarse-grained Dijon mustard
- 1 Tbsp. honey
- 1 cup extra-virgin olive oil
- 1 tsp. minced garlic from 2 garlic cloves
- ½ tsp. crushed red pepper
- ¼ tsp. black pepper
- 2 cups fresh sugar snap peas sliced
- ½ cup shallots thinly sliced (from 2 shallots)
- ½ cup thinly sliced celery from 2 ribs
- 1 cup fresh dill roughly chopped
- ½ cup fresh flat-leaf parsley roughly chopped
Instructions
Cook and cool pasta:
- Fill a large bowl with ice and water; set aside.
- Bring 12 cups of water and 3 tablespoons of the salt to a boil in a large stockpot over medium-high heat.
- Add orecchiette pasta, and cook, stirring occasionally, until al dente, about 12 minutes.
- Using a spider skimmer or slotted spoon, transfer pasta from boiling water to a paper towel-lined baking sheet; let cool completely, about 10 minutes. Do not remove boiling water from the heat.
Cook and cool shrimp:
- Add 3 tablespoons of the Old Bay seasoning to boiling water, and boil 2 minutes.
- Add shrimp. Let cook until just pink and just cooked through, about 2 minutes; drain.
- Immediately transfer shrimp to ice water; let shrimp cool completely, about 7 minutes.
Make the dressing:
- In a medium bowl, whisk together lemon juice, Dijon mustard, and honey.
- Gradually whisk in oil until smooth and combined.
- Whisk in minced garlic, crushed red pepper, black pepper, and remaining ¼ teaspoon salt and ¾ teaspoon Old Bay seasoning until combined.
Finishing the seafood salad:
- Place the pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well coated. Serve immediately or, if serving later, cover and refrigerate for up to 24 hours.
Notes
TIPS:
Choosing the right pasta: We used orecchiette for this recipe. However, you can also use fusilli, penne, or farfalle if you prefer.
Seasoning the Cooking Water: It might feel like a waste, but trust me on this. Adding a good amount of salt to your cooking water makes a big difference. It enhances the flavor of both the pasta and the shrimp.
Cook the pasta until al dente: Overcooked pasta will fall apart in the salad.
Stop the cooking process: Move the hot pasta to a baking sheet. Place the cooked shrimp in an ice water bath. This helps stop the cooking process and gives you the perfect texture for both.
Revive before serving: If you make this salad up to 24 hours ahead, add a little extra olive oil. This will help loosen the texture if needed. Storing the Shrimp Pasta Salad: You can make this pasta salad up to 24 hours ahead of serving. The flavors will meld and deepen as it sits. Refrigerate any leftovers in an airtight container for up to two or three days. Revive, if you need to, by tossing with a splash of olive oil or lemon juice before serving.
Stop the cooking process: Move the hot pasta to a baking sheet. Place the cooked shrimp in an ice water bath. This helps stop the cooking process and gives you the perfect texture for both.
Revive before serving: If you make this salad up to 24 hours ahead, add a little extra olive oil. This will help loosen the texture if needed. Storing the Shrimp Pasta Salad: You can make this pasta salad up to 24 hours ahead of serving. The flavors will meld and deepen as it sits. Refrigerate any leftovers in an airtight container for up to two or three days. Revive, if you need to, by tossing with a splash of olive oil or lemon juice before serving.