Name: Creamy Seafood Pasta Salad with Shrimp and Crab Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 12 oz short pasta (rotini, shells, or elbows); 1 lb medium shrimp, peeled and deveined; 8 oz imitation crab meat or lump crab; 2 celery ribs, diced small; 1 red bell pepper, cored and diced; 1/2 small red onion, thinly sliced; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tbsp fresh lemon juice; 2 tsp Old Bay seasoning; 2 tbsp chopped fresh dill, plus extra for serving; Salt and freshly ground black pepper; 1 tbsp olive oil

This creamy seafood pasta salad packs tender shrimp, sweet crab, and crisp vegetables into one big bowl with a tangy Old Bay dressing. It’s the kind of make-ahead dish that only improves as it sits, so you can prep it in the morning and pull it out for a no-stress summer dinner.

A few pantry staples and about 25 minutes of hands-on work are all you need. Serve it well chilled or just cool, and watch it disappear.

Why This Seafood Pasta Salad Works

The dressing is the backbone: a mix of mayo and sour cream lightened with fresh lemon juice and a generous spoonful of Old Bay. It’s creamy without weighing anything down, and it finds its way into every curl of pasta.

I’m partial to the contrast you get in each bite. Cold, firm shrimp and flaked crab meet the snap of celery and sweet bell pepper, so no forkful feels flat or one-dimensional.

And because it needs a long chill to bring all the flavors together, it’s perfect made a day ahead. That alone keeps it on my summer roster for potlucks and busy weeknights.

Ingredients

12 oz short pasta (rotini, shells, or elbows): ridges and twists hold the dressing best
1 lb medium shrimp, peeled and deveined: tails removed for easier eating
8 oz imitation crab meat or lump crab: flake it apart with your fingers
2 celery ribs, diced small
1 red bell pepper, cored and diced
1/2 small red onion, thinly sliced: soak in cold water for 10 minutes if the bite feels too sharp
1/2 cup mayonnaise
1/2 cup sour cream: Greek yogurt works well here too
2 tbsp fresh lemon juice
2 tsp Old Bay seasoning, plus more to taste
2 tbsp chopped fresh dill, plus extra for serving
Salt and freshly ground black pepper
Olive oil, for cooking the shrimp

Variations / Substitutions

Swap the seafood: Use chopped cooked scallops, lobster, or even flaked canned tuna. Keep the total cooked seafood to about 1 1/2 cups.
Dairy-free: Replace the sour cream with an equal amount of mayonnaise and add an extra tablespoon of lemon juice. The dressing will be a little thicker but still bright.
Herb swap: Fresh parsley or a little tarragon can stand in for the dill. Tarragon leans a bit more anise-like, so start with half the amount.
Add some crunch: Chopped water chestnuts or toasted almonds give the salad another layer of texture.
For a chicken-based version, try my Chicken Bacon Ranch Pasta Salad.

How to Make Creamy Seafood Pasta Salad with Shrimp and Crab

Step 1: Cook the Pasta

Bring a large pot of well-salted water to a boil. Add the 12 oz of pasta and cook according to the package directions until just al dente, about 8 minutes. Drain in a colander, rinse thoroughly under cold water to stop the cooking, and let it drain completely.

Cold pasta holds its shape and won’t turn mushy once it’s coated in dressing. If you need to keep it from sticking while you prep everything else, toss it with just a drizzle of olive oil.

Step 2: Sear the Shrimp

While the pasta cooks, pat the 1 lb of shrimp dry with paper towels and season them lightly with salt. Set a large skillet over medium-high heat with 1 tablespoon of oil. Once the oil shimmers, arrange the shrimp in a single layer and cook for about 2 minutes per side, until pink and opaque through. Transfer them to a plate and let them cool completely.

Give the shrimp plenty of room. If your pan isn’t large enough, work in two quick batches so they sear instead of steam. Once they’re cool, you can leave them whole or slice the larger ones in half to distribute them better through the salad.

Step 3: Whisk the Dressing

In a large mixing bowl, whisk together the 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons lemon juice, and 2 teaspoons Old Bay seasoning. Add a few grinds of black pepper and stir in the 2 tablespoons of chopped fresh dill.

Taste the dressing now. If you want more tang, add another squeeze of lemon. A little extra Old Bay will bring more warmth. Remember this dressing has to season a big bowl of pasta, so it should taste bold on its own.

Step 4: Fold Everything Together

Add the cooled pasta, cooled shrimp, 8 oz of flaked crab, the diced celery, diced red bell pepper, and sliced red onion to the bowl. Use a large spatula to gently fold everything together until each piece is coated.

Folding is gentler than stirring, so the crab and shrimp stay in recognizable pieces. Once it’s evenly dressed, cover the bowl and refrigerate for at least 1 hour, or up to overnight.

Step 5: Top with Dill and Serve

Just before serving, give the salad a gentle toss to redistribute the dressing, then scatter a handful of fresh dill over the top. A light dusting of paprika or a few lemon wedges tucked around the bowl makes it feel special without extra work.

Scoop it into a wide serving bowl or onto individual plates. This salad tastes best fully chilled, so keep it in the fridge until the moment you set it on the table.

Tips for the Best Seafood Pasta Salad

Chill everything before mixing: Warm pasta or shrimp will thin the dressing and turn the salad watery. Make sure both are completely cool first.
Don’t skimp on the salt and seasoning: Cold dishes can taste muted. Stir the salad again after chilling and add a pinch more Old Bay or lemon juice if it needs a lift.
Let it sit overnight for the most flavor: While an hour works, a full day lets the dressing sink into the pasta and seafood, making the salad even better.
Leftover dressing at the bottom of the bowl: Stir it into leftover plain pasta or spoon it over a baked potato the next day.

Scale it for a crowd:

Ingredient	Original (Serves 6)	Double (Serves 12)
Pasta	12 oz	24 oz
Shrimp	1 lb	2 lbs
Crab	8 oz	1 lb
Dressing	Makes about 1 cup	Double all dressing ingredients

Make-Ahead and Storage

Refrigerate the salad in an airtight container for up to 3 days. Stir it well before serving, and if it seems a touch dry, fold in an extra spoonful of mayo or a small squeeze of lemon juice to bring back the creaminess.

What Goes Well With Seafood Pasta Salad

This salad is right at home next to anything hot off the grill, think smoky barbecue chicken or a simple grilled flank steak. The creamy, tangy flavors cut through the richness of the meat and keep the plate feeling light. It’s also hearty enough to stand alone as a cool lunch with a side of crusty bread.

Frequently Asked Questions

Can I use real crab meat instead of imitation?

Yes, and the salad will taste even more delicate. Just pick through the meat carefully to remove any stray bits of shell.

Can I swap the seafood for something else?

Absolutely. Chopped cooked scallops, lobster, or flaked canned tuna all work well. Aim for about 1 1/2 cups of mixed cooked seafood total.

Why did my pasta salad turn out watery?

This usually happens when the pasta isn’t drained well, or the shrimp were still warm when you folded everything together. Rinse the pasta until it’s fully cold, and let the shrimp cool completely before mixing.

Can I skip the mayonnaise?

You can replace the mayo with an equal amount of plain Greek yogurt for a tangier, lighter dressing. The texture will be slightly less rich, but still creamy.