This Seafood Pasta With Shrimp & Crab is a creamy, refreshing, and flavor-packed dish that brings together the sweetness of crab, the tenderness of shrimp, and the satisfying bite of pasta. I love making this for warm afternoons, casual dinners, or whenever I want something that’s both light and indulgent. It’s easy to put together, full of vibrant textures, and makes for a beautiful presentation at the table.

Why You’ll Love This Recipe

I enjoy how effortlessly this dish comes together. It uses everyday ingredients that create a gourmet-level seafood pasta salad without any complicated steps. The creamy dressing coats every bite with just the right balance of tang and richness, and the addition of fresh vegetables adds color and crunch. It’s perfect for summer meals, potlucks, or as a make-ahead lunch that stays delicious even after chilling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces of rotini, penne, or any pasta of my choice – I prefer rotini for its ability to hold onto the creamy dressing

• 1 cup of cooked shrimp, peeled and deveined – I like using small to medium shrimp for better distribution in the salad

• 1 cup of crab meat – either fresh, canned, or imitation depending on what I have on hand

• 1/2 cup of chopped celery – for a fresh, crisp texture that balances the creaminess

• 1/2 cup of cherry tomatoes, halved – I prefer red or mixed colors for a burst of sweetness and color

• 1/4 cup of diced red onion – adds a bit of sharpness and color contrast

• 1/2 cup of mayonnaise – forms the base of the creamy dressing

• 2 tablespoons of fresh lemon juice – brings brightness and cuts through the richness

• 1 tablespoon of Dijon mustard – adds a tangy depth to the dressing

• Salt and freshly ground black pepper to taste – I season generously to enhance all the flavors

Directions

1. I start by cooking the pasta according to the package directions until it reaches al dente. Once cooked, I drain it and rinse it under cold water to stop the cooking and cool it down quickly.

2. In a large mixing bowl, I combine the cooked pasta, shrimp, crab meat, chopped celery, halved cherry tomatoes, and diced red onion.

3. In a separate small bowl, I whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until the dressing is smooth and creamy.

4. I pour the dressing over the pasta and seafood mixture, then gently toss everything together until all the ingredients are evenly coated.

5. I cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Before serving, I give it a gentle stir and taste to adjust the seasoning if needed.

Servings And Timing

This recipe makes about 4 hearty servings. It takes me approximately 20 minutes to prepare from start to finish, plus 30 minutes of chilling time if I want to serve it cold. It’s a great last-minute option that feels like I spent a lot more time on it than I actually did.

Variations

There are so many ways I can adapt this recipe to suit different preferences or ingredients I already have:

• I sometimes use bowtie or shell pasta instead of rotini for a fun texture change.

• When I want a spicy version, I add a dash of hot sauce or sprinkle in some Old Bay seasoning.

• For a lighter option, I replace half or all of the mayonnaise with Greek yogurt.

• I occasionally add a handful of baby spinach, arugula, or chopped herbs like dill and parsley for extra freshness.

• If I’m out of cherry tomatoes, I dice up regular tomatoes or even roasted red peppers for a smoky twist.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since this is best served cold, I don’t reheat it. If the salad thickens a bit after sitting, I simply stir in a small spoonful of mayonnaise or a splash of lemon juice before serving to refresh the texture and flavor.

FAQs

Can I Use Imitation Crab Instead Of Real Crab?

Yes, I often use imitation crab when I want a more budget-friendly option. It still offers a good texture and flavor for this type of salad.

Do I Have To Chill The Salad Before Serving?

Chilling helps the flavors develop and makes the dish more refreshing. I always try to let it sit for at least 30 minutes, but if I’m short on time, it’s still tasty served immediately.

Can I Use A Different Type Of Pasta?

Absolutely. I switch it up with bowtie, elbow, or shell pasta depending on what I have in the pantry. I just make sure it’s a shape that holds the dressing well.

How Can I Make This Dish Healthier?

I lighten it up by using Greek yogurt in place of some or all of the mayonnaise. I also add more veggies like cucumbers, spinach, or bell peppers for added nutrients and crunch.

What Proteins Can I Substitute For Shrimp Or Crab?

If I don’t have shrimp or crab, I use cooked salmon, canned tuna, or even shredded chicken. The creamy base works well with many proteins.

Conclusion

Seafood Pasta With Shrimp & Crab is one of my favorite easy meals that feels special without needing much time or effort. It’s flavorful, creamy, and full of textures that make each bite satisfying. Whether I’m making it for a family dinner, packing it for lunch, or bringing it to a gathering, it always gets rave reviews and disappears fast.