https://www.copymethat.com/r/hrQQfiKM3/salad-southern-shrimp-pasta/
138594115
t28lNgx
hrQQfiKM3
2024-05-19 23:25:37
Salad Southern Shrimp Pasta
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Inspired by a beloved Southern appetizer, this pasta salad is just the ticket for a porch party or weekend brunch.
There's just something about pickled shrimp that makes me giddy. It’s a beautiful dish with plump, pink shrimp nestled among vibrant vegetables and herbs—all tossed together in a light vinaigrette studded with whole pickling spices.
This old-school Southern classic, known to many as “Sea Island shrimp,” still feels like a modern luxury to me. Every time I eat it, I vow to make it more often—which is how this delicious new recipe came to be.
It’s a fresh twist that has all the flavors and textures of pickled shrimp plus crunchy sugar snap peas and lots of tender herbs. And thanks to the pasta, it’s filling enough to serve as a meal.
I like to make it ahead (it gets better the longer it sits) and then enjoy it with a glass of sweet tea in my outdoor kitchen, which is where you’ll find me all season long.
There's just something about pickled shrimp that makes me giddy. It’s a beautiful dish with plump, pink shrimp nestled among vibrant vegetables and herbs—all tossed together in a light vinaigrette studded with whole pickling spices.
This old-school Southern classic, known to many as “Sea Island shrimp,” still feels like a modern luxury to me. Every time I eat it, I vow to make it more often—which is how this delicious new recipe came to be.
It’s a fresh twist that has all the flavors and textures of pickled shrimp plus crunchy sugar snap peas and lots of tender herbs. And thanks to the pasta, it’s filling enough to serve as a meal.
I like to make it ahead (it gets better the longer it sits) and then enjoy it with a glass of sweet tea in my outdoor kitchen, which is where you’ll find me all season long.
Ingredients
- Ice
- 3 Tbsp., plus ¼ tsp. kosher salt, divided
- 12 oz. uncooked orecchiette pasta
- 3 Tbsp., plus ¾ tsp. lower-sodium Old Bay seasoning, divided
- 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 f resh sugar snap peas, sliced
- 2 medium shallots, thinly sliced (about ½ cup)
- ½ cup thinly sliced celery (from 2 stalks)
- 1 cup roughly chopped fresh dill
- ½ cup roughly chopped fresh flat-leaf parsley
Steps
Directions at southernliving.com
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