Seafood Pasta Salad Recipe – Made with Shrimp & Crab

Why You’ll Love This Recipe

This creamy seafood pasta salad recipe has been a family favorite for decades, and once you make it, you’ll understand why. Here’s what makes it stand out:

• Real, bold Southern flavor. The dressing is built on mayo, sour cream, lemon juice, Old Bay seasoning, and fresh dill, a combination that’s rich without being heavy, tangy without being sharp.
• Butter-sautéed shrimp. Instead of boiling the shrimp and calling it a day (that’s boring!), we sauté them in salted butter and Old Bay. It’s a small step that makes a huge difference.
• Real lump crab meat. No imitation here. Sweet, tender lump crab meat gives this dish that elevated, “who made this?” energy every time.
• Perfect for make-ahead entertaining. This seafood pasta salad actually tastes better the next day, making it the ideal great make-ahead dish for summer cookouts or any backyard BBQ.
• Feeds the entire family. One bowl of this goes a long way! This recipe easily serves 8 to 10 as a side dish or 6 as a main course.

Ingredients

For the Pasta & Seafood

• Bow tie pasta – The ridges and folds of farfalle do more than look pretty. They hold onto every drop of that creamy dressing so every bite is fully loaded.
• Medium shrimp, peeled and deveined – Fresh or thawed, medium shrimp give you the perfect size, substantial enough to notice in every bite, but not so large they overpower the other ingredients.
• Salted butter – Used to sauté the shrimp, butter adds a rich, savory depth that boiling simply can’t replicate. It coats every shrimp in flavor before it even hits the dressing.
• Old Bay seasoning – This iconic seafood seasoning is the backbone of the shrimp sauté. It brings warmth, a hint of heat, and that unmistakable coastal flavor profile.
• Lump crab meat – Sweet and tender, real lump crab meat is what separates a good seafood pasta salad from a great one. It folds in gently without falling apart, delivering big flavor in every forkful.
• Salt and pepper – Simple seasoning that lets the seafood shine and keeps every component balanced.

For the Seafood Salad Dressing

• Mayonnaise – The creamy base of the dressing. Use full-fat mayo (Hellmann’s or Duke’s) for the richest, most satisfying result.
• Sour cream – The secret weapon in this dressing. Sour cream lightens the mayo, adds a subtle tang, and creates a texture that’s silkier and more balanced than an all-mayo dressing.
• Fresh lemon juice – Brightness and acidity are non-negotiable in a creamy seafood dressing. Fresh lemon juice lifts the whole dish and keeps it from feeling heavy.
• Garlic powder – Adds a mellow, savory warmth to the dressing that ties all the flavors together without overpowering the delicate seafood.
• Old Bay seasoning – A second hit of Old Bay goes straight into the dressing, making sure that bold seafood flavor runs through every single noodle.
• Salt and pepper – Season the dressing to taste before combining. This is your last chance to dial in the balance before everything comes together.
• Celery, chopped – Crisp, refreshing celery adds essential crunch to an otherwise soft and creamy salad. It’s a classic cold pasta salad ingredient for good reason.
• Red onion, finely chopped – Adds a pop of color and a gentle bite that plays beautifully against the rich, tangy dressing and sweet crab meat.
• Fresh dill, chopped – Fresh herbs make everything better, and fresh dill is the finishing touch that makes this dressing taste genuinely homemade. It adds a bright, grassy flavor that dried dill just can’t match.

How to Make Seafood Pasta Salad

This seafood pasta salad comes together in just 6 easy steps:

STEP 1: Prep Your Vegetables & Water – Wash and finely chop the celery, red onion, and fresh dill. Set them aside since you’ll add them directly to the dressing later. Bring a large pot of water to a boil over medium heat. Salt the water generously (it should taste like the sea.)

STEP 2: Cook the Pasta –  Add the bow tie pasta and cook until al dente according to package directions (typically 10-12 minutes). Once cooked, drain the pasta and immediately rinse under cold running water until the pasta is completely cool. This stops the cooking process and ensures the mayo-based dressing doesn’t become greasy or oily when it contacts warm pasta. Set the drained, cooled pasta aside in a large mixing bowl.

STEP 3: Sauté the Shrimp – While the pasta water comes to temperature, clean and devein your shrimp if you haven’t already. In a skillet over medium heat, melt the salted butter. Add the shrimp in a single layer, season with Old Bay, salt, and pepper. Sauté for 3-4 minutes, flipping once, until the shrimp are pink, slightly curled, and just cooked through. Remove from heat and set aside to cool. Once cooled, you can leave them whole or chop them into bite-sized pieces depending on your preference.

STEP 4: Make the Creamy Seafood Salad Dressing – In a medium bowl, combine the mayonnaise, sour cream, fresh lemon juice, garlic powder, Old Bay seasoning, and salt and pepper. Stir until completely smooth and creamy. Add the chopped celery, chopped red onion, and fresh dill directly to the dressing. Stir to combine, then taste and adjust seasoning as needed. Set aside.

STEP 5: Combine Everything – Pour the dressing over the cooled pasta in your large bowl. Toss to coat every noodle thoroughly. Next, gently fold in the sautéed shrimp and the lump crab meat. Be gentle with the crab since you want those beautiful chunks to stay intact, not shred into the salad.

STEP 6: Chill and Serve – Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours before serving, or overnight is even better. The chill time allows the al dente pasta to absorb the dressing and the flavors to fully meld together. If you need to loosen up your salad the next day, simply add a touch of more mayo stir and enjoy!

TIP: I like to garnish my salad with Old Bay on top for extra flavor & color!

Substitutions and Variations

One of the best things about this seafood pasta salad recipe is how flexible it is. Here are some easy swaps and add-ons:

• Seafood Variations: Not a fan of crab? Swap the lump crab meat for imitation crabmeat (use flake-style, not sticks), cooked lobster, crawfish, or even canned tuna for a more budget-friendly version. You can also use large shrimp instead of medium and just chop them into bite-sized pieces.
• Dressing tweaks: If you don’t have sour cream on hand, plain Greek yogurt works as a 1:1 substitute and adds a little extra protein. Miracle Whip can replace some or all of the mayo if you prefer a slightly sweeter, tangier dressing. A splash of apple cider vinegar or a teaspoon of Dijon mustard adds extra depth.
• Pasta shape options: Bow tie pasta is our pick (more on that below!), but shell pasta, elbow macaroni, rotini, or medium shells all work beautifully here. Stick to short pasta shapes since they hold the dressing and make it easy to eat.
• Add more vegetables: Feel free to bulk this up with fresh vegetables like chopped green onions, diced bell pepper (red or green), cucumber, or even frozen peas. More crunch, more color, more texture.
• Make it spicier: Add a dash of hot sauce or a pinch of cayenne to the dressing for a little kick.

Storage & Leftovers

•  Refrigerator: Store leftover seafood pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a tablespoon or two of mayo or a small squeeze of lemon juice if it looks dry, the pasta will have continued absorbing the dressing.
• Freezer: We don’t recommend freezing this salad. The mayo-based dressing will separate and become watery when thawed, and both the shrimp and crab meat will lose their texture entirely. This one is best enjoyed fresh.
• Food safety note: Because this recipe contains seafood and a mayo-based dressing, never leave it out at room temperature for more than 2 hours (1 hour if it’s a hot day). When in doubt, keep it on ice.

Seafood Pasta Salad Serving Suggestions

This dish works as a perfect side dish or a light main course. Here’s how to build the rest of your table around it:

• Grilled BBQ Chicken Wings
• Grilled Pork Chops
• Watermelon Feta Salad
• BBQ Baked Beans
• Zesty Shrimp Pasta Salad
• Cucumber Dill Salad

FAQ

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5 from 2 votes

Seafood Pasta Salad

By: Ebony Robinson

This Southern seafood pasta salad recipe is a Savannah, Georgia family tradition with butter-sautéed shrimp and sweet lump crab meat folded into bow tie pasta with a creamy Old Bay dressing made with sour cream, fresh dill, and a squeeze of lemon. It's the cold pasta salad with seafood that disappears first at every cookout, and it only gets better overnight.

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

ServesServes 8

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Ingredients 

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Pasta & Seafood

• ▢ 12 oz Bow Tie Pasta
• ▢ 1 lb Medium Shrimp, (peeled and deveined)
• ▢ 1 tbsp Salted Butter
• ▢ ½ tbsp Old Bay Seasoning
• ▢ 8 oz Lump Crab Meat
• ▢ Salt & Pepper to Taste

Seafood Salad Dressing

• ▢ 1 cup Mayonnaise
• ▢ ⅓ cup Sour Cream
• ▢ 1 Lemon, (juiced)
• ▢ 1 tsp Garlic Powder
• ▢ 1 tbsp Old Bay
• ▢ ⅔ cup Celery, (chopped)
• ▢ ¼ cup Red Onion, (chopped)
• ▢ 2 tbsp Fresh Dill, (chopped)
• ▢ Salt & Pepper to Taste

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Instructions 

• Wash and chop celery, red onion, and fresh dill. Set aside.
• Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente, 10-12 minutes.
• While pasta cooks, sauté shrimp in butter with Old Bay, salt, and pepper over medium heat for 3-4 minutes until pink and cooked through. Remove from heat and set aside to cool.
• Make the dressing: whisk together mayo, sour cream, lemon juice, garlic powder, Old Bay, salt, and pepper. Stir in celery, red onion, and fresh dill. Set aside.
• Drain pasta and rinse under cold water until fully cooled. This stops the cooking process and prevents the dressing from becoming oily. Transfer to a large mixing bowl.
• Add dressing to pasta and toss to coat. Fold in sautéed shrimp and lump crab meat. Cover and refrigerate for at least 2 hours before serving. Enjoy!

Notes

• Storage – Store in an airtight container in the refrigerator for up to 3 days. Stir in a tablespoon of mayo or a squeeze of lemon before serving if it looks dry, the pasta absorbs the dressing as it sits.
• Make Ahead – This salad tastes better the next day. Make it up to 24 hours in advance and reserve ¼ of the dressing to stir in right before serving.
• Shrimp tip – Don’t overcook the shrimp, they should be pink and just slightly curled, no more than 3-4 minutes. Overcooked shrimp turns rubbery in the salad.
• Pasta tip – Rinse the cooked pasta under cold water until completely cool before adding the dressing. Warm pasta will make a mayo-based dressing oily and greasy.
• Crab tip – Fold the lump crab meat in gently at the very end, you want those chunks intact, not shredded into the salad.
• Chill time – Refrigerate for at least 2 hours before serving. Overnight is even better.

Nutrition

Calories: 459kcalCarbohydrates: 34gProtein: 23gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 124mgSodium: 786mgPotassium: 360mgFiber: 2gSugar: 2gVitamin A: 194IUVitamin C: 3mgCalcium: 83mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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