Seafood Pasta with Shrimp Crab
Creamy seafood pasta salad featuring tender shrimp, sweet crab meat, and crisp vegetables tossed in a bright lemon-herb dressing. Perfect for light lunches, potlucks, or warm days.
Equipment
- 1 large pot for boiling pasta
- 1 large bowl to combine pasta and ingredients
- 1 small bowl for mixing dressing
- 1 colander to drain pasta
- 1 whisk to blend dressing
Ingredients
- 8 oz rotini or penne pasta cooked al dente
- 1 cup cooked shrimp peeled
- 1 cup fresh crab meat checked for shells
- ½ cup celery finely chopped
- ½ cup cherry tomatoes halved
- ¼ cup red onion finely diced
- ½ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- 1 tablespoon fresh dill chopped (or parsley)
- Lemon wedges optional, for serving
Instructions
- Boil the pasta according to package directions until al dente, then drain and rinse under cold water to cool completely.
- In a large bowl, gently combine cooled pasta, shrimp, crab meat, celery, cherry tomatoes, and red onion, stirring lightly.
- Whisk together mayonnaise, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until smooth.
- Pour the dressing over the pasta mixture, add chopped dill, and toss gently until evenly coated.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving chilled with lemon wedges if desired.
Notes
- Rinsing pasta stops cooking and prevents sticking.
- Stir gently to keep crab meat intact.
- Use Greek yogurt to lighten the dressing.
- Add bell peppers or cucumber for extra crunch.
- Best after resting in the fridge.