Seafood Pasta with Shrimp & Crab

This seafood pasta with shrimp and crab is creamy, refreshing, and full of flavor. I love how the tender pasta pairs with sweet seafood, crisp veggies, and a zesty dressing that makes it perfect for both a light dinner or a special occasion dish.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet elegant. The shrimp and crab add richness, while the lemon and Dijon mustard give the dressing a bright tang. I also like how versatile it is—I can serve it warm as a comforting meal or chilled as a pasta salad for gatherings.

Ingredients

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

• 8 oz rotini, penne, or preferred pasta

• 1 cup cooked shrimp, peeled and deveined

• 1 cup crab meat

• 1/2 cup chopped celery

• 1/2 cup cherry tomatoes, halved

• 1/4 cup diced red onion

• 1/2 cup mayonnaise

• 2 tablespoons lemon juice

• 1 tablespoon Dijon mustard

• Salt and pepper to taste

Directions

1. I start by cooking the pasta according to package directions until al dente. I drain it, rinse under cold water if serving chilled, and set aside.

2. In a large bowl, I combine the shrimp, crab meat, celery, tomatoes, and red onion.

3. In a separate small bowl, I whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper to make the dressing.

4. I add the pasta to the seafood and vegetables, then pour the dressing over the top. I toss everything until well coated.

5. I chill the pasta for at least 30 minutes if serving cold, or serve immediately if I want it warm.

Servings and timing

This recipe makes about 4 servings. It takes me around 10 minutes to prepare and 10 minutes to cook, so I usually have it ready in about 20 minutes.

Variations

Sometimes I add diced cucumber or bell peppers for extra crunch. I also like sprinkling Parmesan cheese or fresh dill for more flavor. For a lighter version, I use Greek yogurt instead of mayonnaise. If I want a spicier twist, I stir in a dash of hot sauce or cayenne pepper.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. This pasta is best enjoyed cold or at room temperature, so I usually don’t reheat it.

FAQs

Can I use imitation crab instead of real crab?

Yes, I can substitute imitation crab, though the flavor will be a little different.

Can I make this pasta ahead of time?

Yes, I often prepare it a few hours before serving and let it chill in the fridge to let the flavors meld.

What type of shrimp works best?

I like using medium cooked shrimp, but I sometimes use larger shrimp and cut them into bite-sized pieces.

Can I make this without mayonnaise?

Yes, I replace mayo with Greek yogurt or a light vinaigrette if I want a healthier version.

What pasta shape works best?

I like rotini or penne since their ridges hold the dressing well, but shells or farfalle also work nicely.

Conclusion

This seafood pasta with shrimp and crab is a light, flavorful dish that I love making when I want something refreshing and satisfying. It’s quick, versatile, and perfect for both casual dinners and special occasions.