25-Minute Creamy Seafood Pasta Salad
A refreshing summer staple featuring tender shell pasta, succulent baby shrimp, and sweet crabmeat tossed in a zesty, Old Bay-infused dressing. Perfect for cookouts and easy lunches.
Ingredients
- 8 ounces shell pasta medium shells work best
- 6 ounces fresh baby shrimp cooked and peeled
- 8 ounces fresh crabmeat chopped into bite-sized pieces
- 1/2 cup mayonnaise full-fat for best flavor
- 1/2 cup frozen peas thawed
- 1/2 cup celery finely chopped
- 2 tbsp onion minced very finely
- 1 1/2 tsp lemon juice freshly squeezed
- 1-2 tsp Old Bay seasoning adjust to preference
- 1 tbsp fresh parsley finely chopped
- salt and pepper to taste
Instructions
- Cook the shell pasta in a large pot of salted water until al dente. Drain immediately and run under cold water to stop the cooking process.
- Transfer the warm, damp pasta to a large bowl. Drizzle the fresh lemon juice over the shells and toss gently so the citrus is absorbed.
- In a separate small bowl, whisk together the mayonnaise and Old Bay seasoning. Taste and adjust spice level as desired.
- Add the celery, onion, thawed peas, shrimp, and crabmeat to the pasta bowl. Pour the dressing over the ingredients and fold gently with a spatula to keep the crabmeat in chunks.
- Season with salt and pepper, garnish with fresh parsley, and cover. Refrigerate for at least two hours to allow flavors to meld before serving.
Notes
For a budget-friendly version, use imitation crab chopped into uniform pieces. If the salad is too thick after chilling, stir in a splash of milk or extra lemon juice.