Light, creamy, and packed with ocean-fresh flavor—perfect for warm weather gatherings or a refreshing, protein-rich lunch.
Introduction
If you’re looking for a pasta dish that’s elegant yet easy, satisfying yet light, this Seafood Pasta with Shrimp & Crab is a must-try. Tossed in a zesty, creamy dressing and loaded with tender shrimp, sweet crab, and crunchy vegetables, it’s a seafood lover’s dream that comes together in under 30 minutes.
Origin and Cultural Significance
Cold seafood pasta salads became popular in the U.S. mid-century as part of the rise in picnic-style, make-ahead meals. This version blends elements of Mediterranean seafood simplicity with the creamy richness of American deli-style pasta salads. It’s a harmonious mix of comfort and coastal cuisine, showing how seafood can be both luxurious and approachable.
Ingredients Quantity (Serves 4)
- 8 oz rotini, penne, or preferred pasta
- 1 cup cooked shrimp, peeled and deveined
- 1 cup crab meat (fresh or canned, drained)
- 1/2 cup chopped celery
- 1/2 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Optional Additions
- Chopped fresh dill or parsley for brightness
- A pinch of Old Bay or seafood seasoning for depth
- 1/4 cup diced cucumber for extra crunch
- Splash of white wine vinegar or capers for tang
- Avocado chunks for creaminess and richness
Tips for Success
- Use short pasta shapes like rotini or penne to catch the creamy dressing and seafood bits.
- Cook pasta until just al dente, then rinse with cold water to stop cooking and chill quickly.
- Drain crab and shrimp well to prevent the salad from becoming watery.
- Chill the finished salad for at least 30 minutes before serving for best flavor.
- Season generously, especially with lemon juice and pepper to brighten up the seafood.
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, combine the shrimp, crab, celery, cherry tomatoes, and red onion.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
- Add cooked pasta to the seafood and veggie mixture. Pour the dressing over everything and toss gently to coat.
- Refrigerate for at least 30 minutes before serving. Garnish with fresh herbs if desired.
Description
This seafood pasta salad is refreshing, creamy, and loaded with bright, briny flavor. Each bite delivers a balance of textures—from the tender pasta and juicy shrimp to the crisp vegetables and smooth dressing. It’s perfect for picnics, potlucks, or as a make-ahead lunch that feels a little fancy.
Nutritional Information (Per Serving, Approximate)
- Calories: 340
- Protein: 22g
- Carbohydrates: 28g
- Fat: 16g
- Fiber: 2g
- Sugar: 3g
- Sodium: 580mg
Note: Values may vary based on exact ingredients and brands used.
Conclusion
Seafood Pasta with Shrimp & Crab is the kind of dish that impresses without stress. It brings together the freshness of the sea with pantry-friendly ingredients for a satisfying, no-fuss meal that’s perfect year-round but especially ideal for warm days.
Recommendation
Serve it on a bed of greens, alongside a crusty baguette, or in lettuce cups for a lighter twist. It’s also fantastic as part of a brunch spread or as a chilled main course for a garden party.
Embracing Healthful Indulgence
Packed with lean protein, healthy fats, and fresh veggies, this pasta salad proves you can enjoy indulgent flavor without going overboard. Lighten it up further by using Greek yogurt instead of mayonnaise, or go gluten-free with chickpea or rice-based pasta. Eating well never tasted this good.