Seafood Pasta with Shrimp & Crab

This refreshing seafood pasta salad combines succulent shrimp and delicate crab meat with crisp vegetables and a tangy dressing. It's perfect for summer gatherings, picnics, or as a light yet satisfying meal any time you're craving seafood.

I first created this seafood pasta when hosting a beach house gathering with friends. The combination of fresh seafood and zesty dressing was such a hit that it's now my go to contribution for summer potlucks and family barbecues.

Ingredients

• Rotini pasta: Provides the perfect shape for catching all the flavorful sauce in its spirals
• Shrimp: Delivers a sweet succulent flavor that pairs beautifully with the dressing
• Crab meat: Adds a delicate sweetness and luxurious texture look for lump crab for best results
• Celery: Contributes essential crunch and freshness to balance the rich seafood
• Cherry tomatoes: Bring bright acidity and bursts of juicy flavor when you bite into them
• Red onion: Adds a pleasant sharpness that cuts through the richness of the dressing
• Mayonnaise: Creates the creamy base for the dressing use good quality for best results
• Lemon juice: Brightens everything with essential acidity
• Dijon mustard: Adds complexity and helps emulsify the dressing
• Fresh dill: Brings a distinctive herbaceous note that complements seafood perfectly

Step-by-Step Instructions

Cook the pasta:

Fill a large pot with water and add a generous tablespoon of salt. Bring to a rolling boil over high heat. Add pasta and cook according to package directions until al dente usually 8 to 10 minutes. Once done drain pasta in a colander and immediately rinse under cold water stirring gently until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy.

Prepare the seafood:

If using frozen shrimp thaw completely and pat dry with paper towels. Check crab meat carefully for any shell fragments by spreading it on a plate and gently running your fingers through it. For optimal flavor allow seafood to come to room temperature for about 15 minutes before adding to the salad.

Mix the vegetables:

In a large mixing bowl combine the chopped celery cherry tomato halves and diced red onion. If you find raw red onion too strong soak the diced pieces in ice water for 10 minutes then drain and pat dry before adding to the salad. This will mellow the flavor while maintaining the crunch.

Create the dressing:

In a medium bowl whisk together the mayonnaise lemon juice and Dijon mustard until completely smooth and combined. Season with salt and freshly ground black pepper starting with ¼ teaspoon of each then adjusting to taste. The dressing should have a bright tangy flavor that will complement the sweetness of the seafood.

Assemble the salad:

Add the cooled pasta to the bowl with vegetables. Gently fold in the shrimp and crab meat being careful not to break up the seafood too much. Pour the dressing over everything and sprinkle with fresh dill. Using two large spoons or spatulas gently toss all ingredients until evenly coated with dressing. Take your time with this step to ensure even distribution without damaging the delicate seafood.

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The secret to this recipe is the balance between the mayonnaise base and the bright acidity from the lemon juice. My grandmother always insisted on adding the dressing while the pasta was still slightly warm claiming it would absorb more flavor that way. While I've modified her technique to include cooling the pasta first her advice about being generous with the fresh herbs has remained a constant in my version.

Perfect Pasta Selection

The choice of pasta shape significantly affects the final texture of this salad. While I've suggested rotini in the recipe, other short pasta shapes like penne, farfalle (bow ties), or fusilli work beautifully as well. Avoid long pasta like spaghetti or linguine, as they don't hold the dressing as effectively. Always cook the pasta just to al dente, as it will continue to soften slightly as it absorbs some of the dressing. For a healthier version, whole wheat pasta adds a pleasant nuttiness that complements the seafood nicely.

Seafood Alternatives

While the combination of shrimp and crab creates a luxurious salad, this recipe welcomes adaptations based on availability and budget. Flaked poached salmon makes an excellent substitute for crab meat, bringing a similar richness with a different flavor profile. For a more economical option, imitation crab (surimi) works surprisingly well. If you're feeling particularly indulgent, add a handful of small bay scallops or even chunks of lobster meat. Whatever seafood you choose, ensure it's the freshest available for the best flavor and texture.

Serving Suggestions

This versatile seafood pasta salad shines in multiple settings. For an elegant lunch, serve it in individual portions on butter lettuce leaves with a wedge of lemon and a sprinkle of additional fresh herbs. As part of a larger spread, pair it with grilled vegetables, crusty bread, and a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a more substantial dinner, accompany it with a simple tomato soup or light broth. The salad travels well, making it perfect for picnics or potlucks—just be sure to keep it properly chilled in a cooler with ice packs.

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This seafood pasta salad brings the bright flavors of the ocean right to your table—perfect for any occasion, any time of year.

Frequently Asked Questions

→ Can I make this seafood pasta ahead of time?

Yes, this dish can be prepared up to 24 hours in advance. In fact, allowing it to chill overnight helps the flavors develop more fully. Store in an airtight container in the refrigerator and give it a gentle toss before serving.

→ What can I substitute for the crab meat?

If crab isn't available or is too expensive, you can substitute it with imitation crab, lobster meat, or even increase the amount of shrimp. For a non-seafood option, try diced cooked chicken or chickpeas for a vegetarian version.

→ Is this seafood pasta served hot or cold?

This dish is designed to be served chilled, making it perfect for warm weather, picnics, or make-ahead meals. The cold temperature highlights the refreshing flavors of the seafood and vegetables.

→ How long will the seafood pasta keep in the refrigerator?

When stored in an airtight container, this seafood pasta will keep well in the refrigerator for 2-3 days. However, for the best flavor and texture, it's ideal to consume it within 48 hours of preparation.

→ Can I use a different type of pasta?

Absolutely! While rotini or penne work well because their shapes hold the dressing nicely, you can substitute with any short pasta like farfalle (bow ties), fusilli, or orecchiette. For a healthier option, try whole wheat pasta or gluten-free alternatives.

→ What side dishes pair well with this seafood pasta?

This versatile dish pairs beautifully with crusty bread, a simple green salad, or grilled vegetables. For a more substantial meal, serve alongside garlic bread or bruschetta. A crisp white wine like Pinot Grigio or Sauvignon Blanc makes an excellent beverage pairing.