Pin it
This vibrant seafood pasta dish brings together ocean flavors in every bite, mixing juicy shrimp and soft crab chunks with crunchy fresh veggies and a zingy dressing that pulls all the tastes together wonderfully.
I whipped up this dish first during a shoreline lunch with my buddies, and now it's what I turn to whenever I need something that seems fancy but doesn't take forever. The mix of seafood with the tangy dressing always gets compliments, even from folks who usually turn their nose up at new foods.
Ingredients
- Rotini pasta: The twisty shape grabs onto all the yummy sauce in its curls
- Cooked shrimp: Gives a nice soft texture and sweetness that makes this dish stand out
- Crab meat: Adds that gentle sea flavor that takes everything up a notch
- Celery: Gives that must-have snap and freshness against the soft seafood
- Cherry tomatoes: Little pops of sweet juice in every mouthful
- Red onion: Adds a light kick that gets smoother after sitting in the fridge
- Mayonnaise: Makes a smooth base for our dressing without taking over the seafood taste
- Fresh lemon juice: Perks everything up and really works well with the seafood
- Dijon mustard: Brings depth and helps the dressing come together nicely
- Fresh dill: Gives that special herb flavor that goes hand in hand with seafood
Step-by-Step Instructions
- Cook the Pasta:
- Get a big pot of really salty water bubbling hot before tossing in your pasta. Cook until it's just got a tiny bite left, usually around 8-10 minutes. After draining, rinse it right away under cold water while gently mixing to cool it down and wash off the starchiness. Let it drain completely so your salad doesn't get soggy.
- Prepare the Seafood:
- If you're using frozen seafood, make sure it's totally thawed and dab it with paper towels to get rid of extra water. With fresh seafood, look carefully for any shell bits hiding in the crab. Cut any big shrimp into smaller chunks so you'll get some seafood in each bite.
- Combine Base Ingredients:
- In your biggest mixing bowl, softly mix the cooled pasta, prepped seafood, and all your veggies. Use a soft spatula or wooden spoon to blend everything without breaking up the crab or squashing the tomatoes.
- Create the Dressing:
- In another bowl, stir the mayo until it's smooth, then slowly pour in lemon juice while still stirring. Add your Dijon and seasonings, tasting as you go to get that perfect mix of creamy and tangy.
- Final Assembly:
- Pour your dressing over everything and sprinkle in the chopped dill. Mix it all with gentle lifting motions from the bottom up. Keep going until everything's covered with dressing but don't mix too much.
Pin it
Fresh dill really changes everything in this dish. I found this out when I ran out once and used dried dill instead. The salad was still tasty, but it missed that special freshness that always makes people ask me for my cooking secrets.
Seafood Selection Tips
Good seafood makes this pasta dish way better. Try to get wild-caught shrimp if you can—they just taste better than the farmed ones. If you're buying frozen shrimp, get them already cleaned to save time. For the crab meat, bigger chunks feel nicer to eat, but the cheaper claw meat works fine too. Always smell your seafood before buying—it should smell like the ocean, not fishy, which means it's fresh.
Make It Your Own
You can switch things up in this recipe based on what you like or what's in your kitchen. Try using lobster for something extra fancy, or go with fake crab if money's tight. Throw in some diced avocado right before you serve it for extra creaminess, or mix in some blanched asparagus for color and goodness. Want more flavor? Add a spoonful of Old Bay to your dressing or mix in some capers for a salty kick. The basic recipe stays the same, but these little changes keep it interesting every time you make it.
Pin it
Serving Suggestions
This seafood pasta tastes best when it's cool but not super cold from the fridge. It goes really well with some garlic bread or crusty sourdough to make a whole meal. For a pretty look, put it in a wide, shallow bowl with some lettuce leaves underneath and add some extra fresh herbs and lemon wedges on top. You can have this as your main dish for lunch or a light dinner, but it's also great at parties alongside grilled meats and other summer sides.
Storage Success
Keep any leftover seafood pasta in a sealed container in your fridge for up to three days. The flavors will keep getting better, though the pasta might soak up some of the dressing. If you're making it ahead for a party, maybe save a bit of the dressing to add just before serving. Don't try to freeze this salad because both the pasta and veggies will turn mushy when they thaw out.
Frequently Asked Questions
- → Can I pick another type of pasta?
Sure! Any short pasta like penne, fusilli, or bowties works well since they grab onto the sauce and toppings easily.
- → What if I don't have shrimp or crab?
No problem! Swap in scallops, lobster, or even canned fish like tuna for your own twist.
- → How early can I put this dish together?
Feel free to make it a day ahead. Keep it chilled and toss again before digging in so all the flavors shine.
- → Can this dish skip dairy ingredients?
Definitely! Use a dairy-free mayo or dressing option, and it's good to go—with no dairy involved.
- → What pairs nicely with this meal?
Add a simple side like a green salad or some crusty bread to round it out perfectly.
- → How do I make sure my seafood stays fresh?
Keep it chilled in the fridge till you're using it, and make sure it's cooked properly before adding it to the dish.