Southern Shrimp Pasta Salad

Looking for the perfect dish for a summer pot luck or weekend brunch?  This is it! 

3 Tbsp plus 1/4 tsp kosher salt, divided

12 oz uncooked orecchiette pasta
3 Tbsp plus 3/4 tsp Old Bay seasoning, divided

1 lb medium-size raw shrimp, peeled and deveined

1/4 cup fresh lemon juice (from 2 lemons)

1 Tbsp coarse-grained Dijon mustard

1Tbsp honey

1 cup olive oil

1 tsp minced garlic (from 2 cloves)

1/2 tsp crushed red pepper flakes

1/4 tsp black pepper

2 cups fresh sugar snap peas, slice

2 medium shallots, thinly sliced

1/2 cup thinly sliced celery (2 stalks)

1 cup roughly chopped fresh dill

1/2 cup roughly chopped fresh flat leaf parsley

Fill a large bowl with ice and water; set aside.  Bring12 cups water and 3 Tbsp of the salt to a boil in a large stockpot over medium-high het.  Add orecchietta 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 heat. 

Add 3 Tbsp Old Bay seasoning to boiling water, and boil 2 minutes.  Add shrimp.  Let cook until just pink, about 2 minutes.  Let shrimp cool. 

Meanwhile, whisk together lemon juice, Dijon mustard, and honey in a medium bowl.  Gradually whisk in oil until smooth and combined.  Whisk in minced garlic, crushed red pepper, black pepper, and remaining 1/4 tsp salt and 3/4 tsp Old Bay until combined.   

Place pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well combined.  Serve or cover and store in refrigerator up to 24 hours.