Delicious Seafood Pasta Salad for Summer Gatherings
A creamy, refreshing seafood pasta salad featuring shrimp, lump crab, shell pasta, fresh dill, celery, and a tangy mayo-based dressing — perfect for summer gatherings or a light main dish.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
- Diet: Seafood
Ingredients
Scale
- 16 oz medium shell pasta
- 1½ lemons (1 for shrimp water, ½ for dressing)
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp kosher salt (for shrimp boiling water)
- ⅔ cup mayonnaise (or ⅓ cup mayo + ⅓ cup plain yogurt or sour cream)
- 1 tbsp Dijon mustard
- 1 tbsp capers, coarsely chopped
- ¼ cup fresh dill, finely chopped (plus extra for garnish)
- 1 medium shallot, minced
- 3 ribs celery, diced small
- Freshly ground black pepper to taste
- 8 oz lump crab meat
Instructions
- Cook pasta in salted water until al dente. Drain and rinse with cold water. Shake to remove excess water and set aside.
- Cut 1 lemon into wedges and reserve ½ lemon for dressing.
- Bring 2 quarts of water with lemon wedges and kosher salt to a boil.
- Add shrimp, cover, and remove from heat. Let sit for 3 minutes until shrimp are pink and cooked. Transfer to ice bath, cool, then pat dry.
- In a small bowl, whisk together mayo, Dijon mustard, lemon juice, capers, dill, and shallot. Season with black pepper.
- In a large bowl, combine pasta, shrimp, crab, and celery. Pour dressing over and gently toss to coat.
- Cover and refrigerate at least 1 hour before serving. Garnish with fresh dill if desired.
Notes
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 70 mg
Find it online: https://bakerslider.com/seafood-pasta-salad/