Ingredients Jump to Instructions ↓

  1. 5 oz. Wagon wheel pasta

  2. 1 qt. water

  3. 1 Tbsp. Old Bay

  4. 1/4 lemon

  5. 3/4 lb large raw shrimp

  6. 2 Tbsp. butter

  7. 2 Tbsp. shallot s, minced

  8. 2 Tbsp. flour

  9. 1 c. milk

  10. 1 Tbsp. Chicken bouillon in

  11. 1/4 c. water

  12. 1/2 c. dry white wine

  13. 2 Tbsp. mayonnaise

  14. 1 tsp. Dijon mustard

  15. 1 c. Shredded sharp Cheddar

  16. 1 c. Frozen baby pea s

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Butter a 2 qt. casserole dish with a lid. Set aside. Boil the pasta until al dente. Drain and set aside.

  2. In a large frying pan, bring the quart of water to a boil and add the lemon and Old Bay. Add the shrimp, cook about 1 minute and immediately remove shrimp with a slotted spoon, leaving the seasoning behind. Drain and peel shrimp and set aside.

  3. In another large frying pan, melt the butter on low heat and saute the shallot until limp, but not browned. Sprinkle the flour over the shallots and cook over low heat for 1-2 minutes. Stirring constantly, slowly add the chicken bouillon, milk and wine, stirring until thickened. Combine the mayonnaise and mustard in a small bowl. Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce. Stir until heated through. Add the cheese. Add the pasta, shrimp and peas and stir until well combined. Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes.


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