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Seafood Pasta Salad

Creamy Seafood Pasta Salad with Shrimp and Crab Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

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

Method
 

  1. Cook the 12 oz pasta in salted boiling water until al dente, about 8 minutes. Drain, rinse with cold water, and let drain well.
  2. Pat the 1 lb shrimp dry, season with salt, and sear in 1 tbsp olive oil over medium-high heat for about 2 minutes per side until pink and opaque. Let cool completely.
  3. In a large bowl, whisk together the 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tbsp lemon juice, 2 tsp Old Bay, and black pepper. Stir in the 2 tbsp fresh dill.
  4. Add the cooled pasta, shrimp, 8 oz crab, diced celery, bell pepper, and sliced onion. Gently fold until evenly coated, then cover and refrigerate at least 1 hour.
  5. Toss the salad again just before serving, top with extra fresh dill, and serve chilled.

Notes

Chill time is essential here, so let the salad rest for at least 1 hour in the fridge. Overnight is even better. If the salad thickens after a day, stir in a tiny splash of lemon juice or a spoonful of mayo to loosen it up.