Go Back
Creamy Shrimp & Crab Pasta Salad

Creamy Shrimp & Crab Pasta Salad

This creamy shrimp and crab pasta salad combines tender shrimp, sweet lump crab, tri-color rotini, cheddar, and crisp vegetables in a tangy Old Bay dressing. Chilled before serving, it is a flavorful make-ahead dish for potlucks, barbecues, or light lunches.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz tri-color rotini pasta
  • 1 lb large shrimp, peeled and deveined
  • 8 oz lump crab meat
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 cup cheddar cheese, shredded
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1 tsp dried dill
  • Salt and black pepper, to taste

Equipment

  • large pot
  • Colander
  • large skillet
  • large mixing bowl
  • Small mixing bowl
  • whisk
  • Rubber spatula or large spoon

Method
 

  1. Cook the rotini pasta according to the package directions until al dente. Drain, rinse under cold water, and cool completely.
  2. Season the shrimp with garlic powder, salt, and black pepper. Heat the olive oil in a skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side, until pink and tender. Let cool.
  3. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, dried dill, salt, and black pepper.
  4. In a large bowl, combine the cooled pasta, shrimp, crab meat, cheddar cheese, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
  5. Pour the dressing over the seafood pasta salad and gently toss until everything is evenly coated without breaking up the crab.
  6. Cover and refrigerate for at least 1 hour before serving. Stir gently before serving and adjust the seasoning if needed.

Notes

Rinse the cooked pasta under cold water to stop the cooking process and prevent it from becoming mushy.
Let the shrimp cool completely before adding it to the salad so the dressing stays thick and creamy.
Fold the dressing into the salad gently to keep the lump crab pieces intact.
Chill the salad for at least 1 hour so the flavors can blend.
Imitation crab may be substituted for lump crab.
Store the salad covered in the refrigerator for up to 2 days.
This salad may be prepared several hours ahead or the night before. Stir gently before serving.