Description
This Southern Shrimp Pasta Salad offers a refreshing and flavorful twist on a classic Southern appetizer, perfect for porch parties or weekend brunches. Featuring tender shrimp, al dente orecchiette pasta, crisp sugar snap peas, fresh herbs, and a zesty Old Bay spiced dressing, it's a delightful, vibrant dish that's ready in under an hour.
Ingredients
Pasta and Shrimp
- Ice (for ice water bath)
- 3 Tbsp. kosher salt, divided
- 12 oz. uncooked orecchiette pasta
- 3 Tbsp. lower-sodium Old Bay seasoning, divided
- 1 lb. medium-size raw shrimp, peeled and deveined
Dressing
- 1/4 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)
- 1/2 tsp. crushed red pepper
- 1/4 tsp. black pepper
- 1/4 tsp. kosher salt (remaining from above)
- 3/4 tsp. lower-sodium Old Bay seasoning (remaining from above)
Salad Vegetables and Herbs
- 2 cups fresh sugar snap peas, sliced
- 2 medium shallots, thinly sliced (about 1/2 cup)
- 1/2 cup thinly sliced celery (from 2 stalks)
- 1 cup roughly chopped fresh dill
- 1/2 cup roughly chopped fresh flat-leaf parsley
Instructions
- Cook and cool pasta: Fill a large bowl with ice and water and set aside to create an ice bath. Bring 12 cups of water and 3 tablespoons of kosher salt to a boil in a large stockpot over medium-high heat. Add the orecchiette pasta and cook, stirring occasionally, until al dente, about 12 minutes. Using a spider skimmer or slotted spoon, transfer the pasta from the boiling water to a paper towel-lined baking sheet and let it cool completely for about 10 minutes. Keep the boiling water on the stove for the next step.
- Cook and cool shrimp: Add 3 tablespoons of the lower-sodium Old Bay seasoning to the boiling water, allowing it to boil for 2 minutes. Add the peeled and deveined shrimp and cook until just pink and cooked through, about 2 minutes. Drain the shrimp immediately and transfer them to the prepared ice water bath to cool completely, about 7 minutes.
- Make dressing: In a medium bowl, whisk together the fresh lemon juice, coarse-grained Dijon mustard, and honey until combined. Gradually whisk in the extra-virgin olive oil until the dressing is smooth and emulsified. Add minced garlic, crushed red pepper, black pepper, the remaining 1/4 teaspoon kosher salt, and 3/4 teaspoon Old Bay seasoning, whisking until fully incorporated.
- Combine pasta salad ingredients: In a large bowl, combine the cooled pasta, chilled shrimp, sliced sugar snap peas, thinly sliced shallots, sliced celery, chopped fresh dill, and chopped flat-leaf parsley. Pour the prepared vinaigrette over the mixture and toss gently until everything is evenly coated. Serve immediately or cover and refrigerate for up to 24 hours to allow flavors to meld.
Notes
- Be sure to cool the pasta and shrimp completely in ice water to maintain their perfect textures.
- The Old Bay seasoning is a key flavor element—using lower sodium version helps control saltiness.
- This salad can be made a few hours ahead and refrigerated, which enhances the flavors.
- For a gluten-free version, substitute the orecchiette with gluten-free pasta.
- Adjust crushed red pepper to taste for desired spice level.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Southern American
