Bubba Gump’s Shrimp Pasta Salad

Inspired by Bubba’s love of all things shrimp, this delicious pasta salad will be a bright and crisp new addition to your recipe collection. (For a detailed demonstration, please visit the Lowcountry Weekly website or @chefdebbicovington on YouTube or Instagram to watch this short cooking video.)

12 ounces cellentani pasta (or corkscrew pasta)

1 pound medium shrimp, peeled and deveined

2 tablespoons Old Bay seasoning

2 cups fresh sugar snap peas, sliced on the diagonal

¾ cup diced celery (3 stalks)

2 tablespoons finely chopped red onion

½ cup roughly chopped fresh dill

½ cup roughly chopped fresh Italian parsley

¾ cup extra-virgin olive oil

¼ cup fresh lemon juice

1 tablespoon coarse-grained Dijon mustard

2 tablespoons honey

1 teaspoon minced garlic

½ teaspoon crushed red pepper

¼ teaspoon black pepper

¼ teaspoon salt

½ teaspoon Old Bay seasoning

Cook pasta according to package directions. Drain well and place in a large bowl. Cook shrimp with 2 tablespoons Old Bay seasoning until just pink. Drain shrimp and add to pasta. Add sugar snap peas, celery, red onion, dill, and parsley to the bowl. In another bowl, mix extra-virgin olive oil with lemon juice, mustard, honey, garlic, red pepper, black pepper, salt, and ½ teaspoon Old Bay seasoning. Whisk to combine and pour over the pasta, shrimp, and vegetables. Toss to combine. Cover and refrigerate for at least hours before serving. Serves 6 to 8.