A few summers back, I ended up at a neighborhood block party I hadn’t even planned to attend. I’d baked a peach cobbler for my neighbor—she wasn’t feeling well—and she insisted I stay for the potluck.

So, I sat at a folding table under string lights, chatting with folks I barely knew and nibbling on all sorts of homemade dishes. That’s where I tasted a seafood pasta that stopped me mid-sentence. Creamy, cool, zesty—and every bite was packed with shrimp and crab.

I didn’t track down the exact recipe that night, but I went home inspired. Over the next week, I tinkered with ingredients from my pantry and local market—adding crunchy celery, sweet cherry tomatoes, and a lemony mayo dressing.

Eventually, I landed on this version, which now makes a regular appearance at my own table when the weather gets warm. It’s light but filling, fresh but creamy, and holds up beautifully for picnics, potlucks, or just lunch on the back porch. Every time I prepare it, I think back to that quiet summer evening, unexpected laughter over mismatched plates, and the simple joy of discovering a dish worth remembering.

Short Description

A cool, creamy seafood pasta salad packed with shrimp, crab, fresh veggies, and tossed in a lemon-Dijon dressing—perfect for warm-weather meals and gatherings.

Key Ingredients

8 oz rotini, penne, or preferred pasta
1 cup cooked shrimp, peeled and deveined
1 cup crab meat
½ cup chopped celery
½ cup cherry tomatoes, halved
¼ cup diced red onion
½ cup mayonnaise
2 tbsp lemon juice
1 tbsp Dijon mustard
Salt and pepper to taste
1 tbsp chopped fresh dill
Lemon wedges, for serving

Tools Needed

Large pot for boiling pasta
Colander
Mixing bowls (1 large, 1 small)
Whisk
Knife and cutting board
Serving spoon

Cooking Instructions

Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Add your pasta of choice and cook according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it drain thoroughly.

Step 2: Prep the Mix-ins
In a large bowl, gently combine the cooled pasta with shrimp, crab meat, chopped celery, cherry tomatoes, and diced red onion. Fold gently to avoid breaking the seafood.

Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until the mixture is smooth and creamy.

Step 4: Combine and Chill
Pour the dressing over the pasta and seafood mixture. Add chopped dill and gently toss everything together until well coated. Cover and refrigerate for at least 30 minutes, letting the flavors meld together.

Step 5: Serve and Enjoy
Serve chilled with lemon wedges on the side for a bright, citrusy finish. A sprinkle of extra dill or cracked black pepper on top works beautifully for presentation.

Why You’ll Love This Recipe

– Refreshing and light, ideal for warm weather

– Protein-packed with shrimp and crab

– Full of texture: creamy dressing, crunchy celery, juicy tomatoes

– Can be made ahead and stored

– Works for both casual lunches and fancy brunch spreads

Mistakes to Avoid & Solutions

Overcooking the pasta
Overdone pasta turns mushy when chilled. Cook just until al dente and rinse immediately with cold water.

Using imitation crab without checking quality
Some imitation crab is overly sweet or rubbery. Opt for a better-quality one or use real crab meat.

Skipping the chill time
The flavors need time to develop. Give it at least 30 minutes in the fridge before serving.

Not drying the pasta fully
Excess water can dilute the dressing. Let the pasta drain thoroughly.

Using overpowering mustard
Dijon adds tang but can overwhelm if overused. Stick to the measurement or adjust gradually.

Serving and Pairing Suggestions

Serve as a cold main dish or hearty side salad

Perfect for brunch tables, summer picnics, or potlucks

Pair with iced tea, white wine, or lemonade

Goes well alongside grilled vegetables, fresh fruit, or crusty bread

Serve in individual bowls or buffet-style for easy self-serving

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 2 days

Stir before serving to redistribute dressing and moisture

Do not freeze as the mayo-based dressing and seafood will lose texture

Refresh with a squeeze of lemon if the pasta seems dry after refrigeration

Keep chilled when serving outdoors by placing the bowl over a larger bowl filled with ice

FAQs

1. Can I use canned crab meat instead of fresh?
Yes, but be sure to drain it well and pick through for any shell pieces.

2. Can I make this dish ahead of time?
Absolutely. It tastes better after a few hours in the fridge. Just give it a quick stir before serving.

3. What other pasta shapes can I use?
Short pasta like bowties, fusilli, or macaroni work well. Avoid spaghetti or long noodles—they don’t hold the dressing as nicely.

4. Is there a dairy-free option?
Yes—swap the mayo with a vegan or dairy-free alternative and skip any cheese garnishes.

5. Can I add other seafood?
Sure. Cooked scallops or chopped lobster tails can be added for a richer variation.

Tips & Tricks

– Chill the bowl before mixing to keep the salad extra cool

– Taste and adjust seasoning just before serving

– Add a pinch of Old Bay seasoning for a classic coastal flavor twist

– For extra brightness, add a few teaspoons of grated lemon zest

– Use a mix of colored cherry tomatoes for visual appeal

Recipe Variations

Spicy Cajun Twist
Swap Dijon for spicy brown mustard. Add ½ teaspoon Cajun seasoning to the dressing. Garnish with chopped green onions and a sprinkle of paprika.

Greek-Style Seafood Pasta
Replace mayo with Greek yogurt. Use lemon zest, chopped cucumber, kalamata olives, and feta cheese. Add a touch of oregano to the dressing.

Avocado Lime Seafood Salad
Blend ripe avocado into the mayo, add lime juice instead of lemon, and fold in a handful of chopped cilantro and a dash of hot sauce for kick.

Mediterranean-Inspired
Use orzo pasta, toss in sun-dried tomatoes, capers, and artichoke hearts. Dress with olive oil, lemon, garlic, and fresh basil.

Final Thoughts

I never expected a spontaneous evening under string lights to lead me to one of my favorite recipes, but here we are. This seafood pasta captures all the brightness and ease of a summer meal without trying too hard. It’s elegant but unfussy, the kind of dish that feels at home on a picnic blanket or the dining room table.

Every forkful delivers a contrast—cool pasta, tender seafood, and that sharp little zing from lemon and mustard. It’s a recipe I turn to when I want something that feels both comforting and fresh, something I’d gladly make again and again. Sharing this one feels like sharing a happy accident—and I hope it finds a place in your warm-weather traditions too.

Seafood Pasta With Shrimp And Crab

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

8 oz rotini, penne, or preferred pasta
1 cup cooked shrimp, peeled and deveined
1 cup crab meat
½ cup chopped celery
½ cup cherry tomatoes, halved
¼ cup diced red onion
½ cup mayonnaise
2 tbsp lemon juice
1 tbsp Dijon mustard
Salt and pepper to taste
1 tbsp chopped fresh dill
Lemon wedges, for serving

Instructions

Step 1: Cook the Pasta
Boil salted water and cook pasta until al dente. Drain and rinse under cold water. Let it drain well.

Step 2: Prep the Mix-ins
In a large bowl, combine cooled pasta, shrimp, crab, celery, tomatoes, and red onion. Mix gently.

Step 3: Make the Dressing
Whisk together mayo, lemon juice, Dijon, salt, and pepper until smooth.

Step 4: Combine and Chill
Pour dressing over the pasta mix. Add dill and toss to coat. Cover and chill for 30 minutes.

Step 5: Serve and Enjoy
Serve cold with lemon wedges. Garnish with extra dill or cracked pepper if desired.