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1
Preheat oven to 350u00b0F
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2
Butter a 2 quart casserole dish with a lid. Set aside.
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3
Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside.
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4
In a large frypan, bring the quart of water to a boil and add the lemon and the crab boil seasoning.
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5
Add the shrimp, cook until just pink, about 1 minute and immediately transfer woth a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook.
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6
Drain and peel shrimpl and set aside.
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7
In another large frying pan, melt the butter on low heat and saute the shallot in it for several minutes, until limp, but not browned.
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8
Sprinkle the flour over the sallot and cook over low heat for 1-2 minutes, until the mixture bubbles.
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9
Dissolve the chicken bouillon in the boiling water.
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10
Stirring constantly, slowly add the chicken bouillon water, milk and wine, stirring until thickened.
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11
Combine the mayonnaise and mustard in a small bowl.
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12
Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce.
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13
Stir until heated through.
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14
Add the cheese, stirring until melted.
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15
Add the pasta, shrimp and peas and stir until well combined.
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16
Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.
