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Ingredients
- 4 cups Ice
- 12 oz. uncooked orecchiette pasta (or angel hair pasta)
- 1.5 tbsp lower sodium Old Bay seasoning
- 1 lb. of raw shrimp, peeled & deveined
- 1/4 cup lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 cup olive oil
- 1 tsp minced garlic
- 1/2 tsp crushed red pepper
- Black pepper to taste
- 2 cups sugar snap peas
- 2 chopped shallots
- 1/2 cup chopped celery
- 1 cup chopped dill
- 1/2 cup chopped parsley
Directions
- Fill a large bowl with water and ice and set to the side.
- Boil 12 cups of water and add orecchiette pasta. Cook for 12 minutes.
- Using a slotted spoon, first transfer the pasta from the boiling water to a paper towel-lined baking sheet. Let the pasta cool completely, but do not remove the remaining boiling water from the heat.
- Add 1 tbsp of the Old Bay seasoning and the shrimp to the boiling water. Cook for 2 minutes on normal heat, then immediately transfer the shrimp to ice water for 5 minutes.
- Whisk together Dijon mustard, olive oil, lemon juice, honey, crushed red pepper, minced garlic, black pepper, and the remaining Old Bay Seasoning in a medium bowl.
- Combine pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large pot.
- Combine dressing from a medium bowl and toss in with ingredients from a large bowl and enjoy.
Recipe by:
Meghan Server RDN
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