This creamy seafood pasta combines tender shrimp, sweet crab, and crisp vegetables in a bright, lemony dressing. It’s light enough for lunch, satisfying enough for dinner, and especially nice served chilled when you want something refreshing but filling.
Why You’ll Love This Recipe
Quick to put together with simple ingredients
Creamy, tangy flavor from mayo, lemon, and Dijon
Great texture contrast: tender seafood with crunchy celery and juicy tomatoes
Perfect for make-ahead meals, picnics, and potlucks
Easy to adjust based on the seafood and pasta you have
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces rotini or penne pasta
1 cup cooked shrimp, peeled and deveined
1 cup crab meat
1/2 cup celery, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon fine salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Directions
Cook the pasta: Bring a pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse under cold water until fully cooled, then drain well.
Prep the seafood and vegetables: If needed, cut larger shrimp into bite-size pieces. Pick through the crab meat to remove any shell fragments. Chop the celery, halve the tomatoes, and dice the red onion.
Make the dressing: In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth.
Combine: Add the cooled pasta, shrimp, crab meat, celery, cherry tomatoes, and red onion to the bowl. Toss gently until everything is evenly coated.
Chill and serve: Cover and refrigerate for at least 30 minutes for the best flavor. Taste and adjust salt, pepper, or lemon juice before serving.
Variations
Add herbs: Stir in 2 tablespoons chopped fresh parsley or dill for a brighter finish.
Make it a little spicy: Add 1/8 to 1/4 teaspoon cayenne or a pinch of crushed red pepper.
Crunchier add-ins: Mix in 1/2 cup diced cucumber or 1/4 cup chopped bell pepper.
Lighter dressing: Replace 1/4 cup mayo with 1/4 cup plain yogurt for a tangier, lighter version.
More citrus: Add 1 teaspoon finely grated lemon zest for extra lemon flavor.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: 55 minutes
Storage/Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Stir before serving: The dressing can settle as it sits, so give it a good stir and taste again for seasoning.
Reheating: This dish is best served cold or cool. If you prefer it slightly warm, let it sit at room temperature for 10–15 minutes rather than heating, since warming mayonnaise-based pasta can cause the texture to change.
FAQs
Can I use imitation crab instead of crab meat?
Yes, you can substitute imitation crab in the same amount. Chop it into bite-size pieces before mixing.
Can I use raw shrimp?
Yes. Cook it first by boiling or sautéing until pink and opaque, then cool completely before adding to the salad.
What pasta shape works best?
Short shapes that hold dressing well are ideal, like rotini, penne, shells, or farfalle.
Should I rinse the pasta after cooking?
For a chilled pasta salad like this, rinsing helps stop the cooking and cool the pasta quickly.
How do I keep the pasta from getting dry in the fridge?
Make sure the pasta is well-coated, then stir before serving. If needed, add 1–2 tablespoons mayonnaise or a small squeeze of lemon juice to refresh it.
Can I make this the night before?
Yes. It actually tastes better after a few hours. For the freshest texture, add the tomatoes right before serving.
What kind of crab meat should I use?
Any cooked crab meat works. Lump crab gives a nicer texture, but claw meat is flavorful and usually more budget-friendly.
Is this served hot or cold?
It’s typically served cold or slightly chilled, like a seafood pasta salad.
Can I add more vegetables?
Definitely. Celery, cucumber, bell pepper, and green onion all fit well with the flavors.
How can I make the flavor stronger?
Add a pinch more salt, a bit more Dijon, a small amount of lemon zest, or a spoonful of chopped fresh herbs.
Conclusion
Seafood Pasta with Shrimp & Crab is creamy, tangy, and full of seafood flavor with just the right crunch from fresh vegetables. It’s easy to prep ahead, travels well for gatherings, and makes a satisfying meal straight from the fridge when you want something simple but special.
A refreshing and creamy chilled pasta salad made with tender shrimp, sweet crab, crunchy vegetables, and a tangy lemon-mayo dressing. Perfect for lunches, potlucks, or light dinners.
Ingredients
8 ounces rotini or penne pasta
1 cup cooked shrimp, peeled and deveined
1 cup crab meat
1/2 cup celery, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon fine salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Instructions
Cook pasta in salted boiling water until al dente. Drain and rinse under cold water until cool. Drain well.
Chop celery, halve cherry tomatoes, and dice red onion. Cut larger shrimp into bite-sized pieces if needed. Pick through crab meat to remove shell fragments.
In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
Add cooled pasta, shrimp, crab, celery, tomatoes, and red onion. Gently toss until well coated.
Cover and refrigerate for at least 30 minutes. Stir and adjust seasoning before serving.
Notes
Use lump or claw crab meat for best flavor and texture.
Rinse pasta to cool and prevent sticking for cold salad.
Add herbs like dill or parsley for brightness.
Substitute 1/4 cup mayo with plain yogurt for a lighter version.
Stir before serving as dressing may settle during chilling.
