Shrimp and Crab Pasta Salad
Dive into the refreshing flavors of the ocean with this Shrimp and Crab Pasta Salad, a perfect fusion of tender seafood, crisp veggies, and a tangy, creamy dressing. This easy-to-make dish combines al dente pasta with succulent cooked shrimp, luscious lump crab meat, and vibrant vegetables like diced celery, red bell pepper, and thawed peas, creating a delightful medley of textures. The dressing, featuring mayonnaise, sour cream, fresh lemon juice, and a hint of Old Bay seasoning, ties everything together with a zesty, savory finish. Ready in just 25 minutes and served chilled, this seafood pasta salad is ideal for summer gatherings, potlucks, or a light family dinner. Garnished with fresh parsley, it’s as visually appealing as it is delicious, making it your go-to recipe for a crowd-pleasing dish. Keywords: Shrimp and Crab Pasta Salad, seafood pasta salad, summer salad, creamy pasta salad, chilled salad recipe.
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Recipe Information
Ingredients
- 12 oz Pasta (elbow macaroni or rotini)
- 8 oz Small cooked shrimp (peeled and deveined)
- 8 oz Lump crab meat
- 1 cup Celery (finely diced)
- 0.5 cup Red bell pepper (finely diced)
- 0.25 cup Red onion (finely diced)
- 1 cup Frozen peas (thawed)
- 0.75 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tbsp Fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside to let excess water drain fully.
In a large mixing bowl, combine the cooked shrimp, lump crab meat, celery, red bell pepper, red onion, and thawed peas. Gently mix to distribute evenly.
In a smaller bowl, prepare the creamy dressing by whisking together mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed.
Add the cooled pasta to the seafood and vegetable mixture in the large bowl. Gently toss to combine.
Pour the creamy dressing over the pasta mixture, and using a spatula or large spoon, fold everything together until fully coated and evenly distributed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, give the salad a quick toss. Garnish with freshly chopped parsley and serve chilled.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 437 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
