Shrimp and Crab Pasta Salad

MEL'S EASY KITCHEN

Shrimp, crab, and pasta shells are tossed with celery and a creamy lemon, caper, and dill dressing.

Prep Time 15

Cook Time 15

Total Time 30

Servings: servings

Meal: Lunch

By: Melanie

Ingredients

16 oz dry medium shell pasta
1 1/2 lemons
1 lb raw shrimp, peeled and deveined
1 tbsp kosher salt, for poaching water
2/3 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp chopped capers
1/4 cup chopped dill
1 shallot, minced
Black pepper, to taste
8 oz cooked lump crab meat
3 celery stalks, finely diced

Instructions

Cook pasta according to its package, rinse cool, and drain well. Bring 2 quarts water to a boil with one lemon cut into wedges and the salt.
Cook shrimp in the lemon water until firm, pearly, and opaque. Transfer to an ice bath, then drain and pat dry.
Mix mayonnaise, mustard, capers, dill, shallot, the juice of the remaining half lemon, and pepper.
Gently combine pasta, shrimp, cooked crab, celery, and dressing. Cover and refrigerate until serving.

Nutrition per serving

Calories: 413kcal | Carbohydrates: 43.8g | Protein: 24.3g | Fat: 15.2g | Fiber: 2.3g

Notes

Contains shellfish, egg, and wheat as written. Check cooked crab carefully for shell fragments.

Inspired by Marissa Stevens.

Estimated nutrition is for one of 8 equal portions. The estimate uses dry shell pasta, cooked lump crab and the full dressing. It includes the juice of half a lemon in the dressing. The salted poaching water and the other lemon are discarded.