Ingredients:

• Ice
• 3 Tbsp., plus 1/4 tsp. kosher salt, divided
• 12 oz. uncooked orecchiette pasta
• 3 Tbsp., plus 3/4 tsp. lower-sodium 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
• 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
• 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

Cooking Instructions:

1. Fill a large bowl with ice and water; set aside. Bring 12 cups water and 3 tablespoons of the salt to a boil in a large stockpot over medium-high. Add orecchiette 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.
2. Add 3 tablespoons of the Old Bay seasoning to boiling water, and boil 2 minutes. Add shrimp. Let cook until just pink and just cooked through, about 2 minutes; drain. Immediately transfer shrimp to ice water; let shrimp cool completely, about 7 minutes.
3. 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 teaspoon salt and 3/4 teaspoon Old Bay seasoning until combined.
4. Place pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well coated. Serve, or cover and store in refrigerator up to 24 hours.