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This chilled seafood pasta mix pulls together juicy crab and plump shrimp with crunchy veggies and a creamy, citrusy sauce. It’s my easy answer for any sunny day bash, since it always tastes fancy but never takes much time to throw together.
I made this for our family’s first big beach reunion last year, and now whenever we meet by the ocean, this is on the table. There’s nothing like the combo of delicious seafood and zippy sauce, it’s sunshine and sand in a bowl.
Lively Ingredients
- Fresh dill really ties all the flavors together, especially if you use those fluffy green tips
- Dijon mustard brings some kick. Go for French if you have it, nothing matches that flavor
- Lemon juice keeps everything zingy. Squeeze it yourself for the brightest taste
- Mayonnaise glues everything together into a creamy goodness—skip the salad dressing for the real deal
- Red onion gives a bit of bite. If it seems too strong, let it soak in cold water for a few minutes
- Cherry tomatoes burst with color and juicy sweet pops, especially if you grab a bunch of different colored ones
- Celery is where you get your fresh crunch. Pick stalks that snap right in half
- Crab meat steps up the texture game. Lump crab tastes like a treat if you feel like splurging
- Shrimp makes every bite feel special. Wild shrimp just tastes better, if you can swing it
- Rotini pasta is great for holding onto all that creamy sauce. Get one that keeps its shape
Straightforward Steps
- Finish and Chill
- Pile the dressing over your pasta-y seafood bowl, sprinkle with fresh dill, and gently mix it all until it looks evenly coated. Scoop into your serving dish, wrap it up, and tuck in the fridge for at least half an hour. If you can wait a couple hours, it gets even tastier.
- Create the Dressing
- In a different bowl, whisk together the mayonnaise, mustard, and lemon juice till it’s smooth and silky. Hit it with some salt and pepper, give it a taste, and adjust if you want a little more punch.
- Combine Fresh Ingredients
- Use a big bowl to gently mix together your cool pasta, cleaned seafood, crunchy celery, juicy tomatoes, and diced onion. A wooden spoon or rubber spatula is your best friend here—don’t mash the crab!
- Prepare the Seafood
- Pull off any shrimp shells and sift through crab with your fingers for hidden bits of shell. Thaw frozen bits all the way and pat dry so your salad stays thick, not runny.
- Cook the Pasta
- Start a big pot of salty water, then toss in your pasta and cook until it’s just springy with a gentle bite (usually 7-9 minutes, but check your box). Drain it fast and rinse under cold water to stop the cooking. This stops it from getting soggy later.
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This seafood pasta has turned into our staple party dish. Grandma always swore by tossing in dill right at the end so it stayed green and bright. According to her, fresh herbs are what turns simple into something everyone talks about.
Savvy Seafood Picks
Quality seafood makes a huge difference here. For shrimp, those wild Gulf or Pacific ones are the sweetest and have the best snap. Lump crab gives you fat, fancy pieces that everyone digs into first, but even claw meat does the trick if you want a bit bolder taste. In a hurry, refrigerated canned crab is absolutely fine. Always take a sniff—your seafood should smell clean, like the sea, but never too fishy.
Switch Things Up
This dish is super forgiving—try tossing in chopped avocado before serving for that creamy touch, or blanched asparagus for serious spring vibes. For a Mediterranean spin, swap dill for basil and add artichokes plus some kalamata olives. Mix in whatever shellfish you’ve got—scallops, mussels, even some cooked salmon chunks. Want it lighter? Use half mayo and half Greek yogurt for a tangy twist.
Tasty Pairings
On its own, it’s a winner, but you can amp things up with some sides. Toasted garlic bread makes it a meal, or scoop it over mixed greens with an extra squeeze of lemon for brightness. If you’re showing off, serve in little jars or martini glasses for a fancy look. For drinks, grab a bottle of crisp white wine—Sauvignon Blanc or Pinot Grigio both hit the spot.
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Common Queries
- → Can I try a different pasta shape?
Of course! Penne, rotini, or even bow-tie pasta would pair great with the sauce. Use one you love!
- → Can I swap fresh shrimp or crab for canned or frozen?
Definitely! Just make sure to fully thaw and drain canned or frozen seafood so it mixes in smooth and tastes great.
- → How long should it stay in the fridge before serving?
Let it chill at least half an hour to soak in the flavors. For even better taste, leave it in for up to two hours.
- → What can replace mayonnaise in the sauce?
Greek yogurt is a good alternative, or try a mix of olive oil and lemon juice for a lighter twist.
- → What extra veggies can I add?
Throw in chopped peppers, cucumber slices, or fresh spinach to make it crunchy and colorful.
- → How do I make sure pasta doesn’t get mushy?
Follow the package directions to cook to al dente, then rinse under cold water to stop it from cooking further.