Ingredients:

  • 1 pound (450g) pasta, such as rotini, farfalle (bow tie), or penne
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 8 ounces (225g) cooked shrimp, peeled and deveined
  • 8 ounces (225g) lump crab meat, picked over for shells
  • 1/2 cup (75g) red onion, finely diced
  • 1 cup (150g) celery, finely diced
  • 1/2 cup (75g) red bell pepper, finely diced
  • 1/2 cup (75g) yellow bell pepper, finely diced
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) fresh dill, chopped
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Lemon wedges (optional)
  • Extra parsley (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Toss with olive oil and set aside to cool.
  2. If using raw shrimp, cook them by poaching, steaming, or sautéing until pink and opaque. Cool slightly and cut into bite-sized pieces. If using pre-cooked shrimp, simply ensure they are defrosted.
  3. Dice the red onion, celery, and bell peppers. Chop the parsley and dill.
  4. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed.
  5. In a large mixing bowl, combine the cooled pasta, cooked shrimp, crab meat, red onion, celery, bell peppers, parsley, and dill.
  6. Pour the dressing over the pasta salad and gently toss to combine. Be careful not to break up the crab meat too much.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with lemon wedges and extra parsley before serving, if desired.