Dinner/ Lunch

Seafood Pasta Salad

 

Seafood Pasta Salad is divine! I absolutely love it. It’s a bit of a splurge with the ingredients involved but can easily be made budget friendly too.

I will typically make this for gatherings or special occasions. Everyone loves it! If you love seafood that is and we sure do! Fresh and delicious.

Ingredients

  • 1 lb Medium Shell Pasta, cooked
  • 2 tbs Butter
  • 1 c Diced Celery (about 3 stalks) 
  • 1 Onion, diced
  • 12 oz Salad Shrimp (frozen cooked & peeled) ?
  • 8 oz Lobster (frozen cooked & peeled)
  • 8 oz Jumbo Lump Crab Meat
  • 1 c Mayonnaise
  • 2 tsp Lemon Juice
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Salt
  • Cracked Black Pepper, to taste
  • 1 tsp Dried Parsley Flakes
 

Seafood Salad Recipe with Crab Meat, Shrimp & Lobster

 
 
Cook pasta according to directions. My general rule of thumb when cooking pasta is about 16 cups of water with a generous pinch of kosher salt. Bring water to a boil and add pasta, cook for 10 minutes. Drain well.
 
While the pasta cooks…. add 2 tablespoons of butter to a large skillet. Heat over medium heat until butter is melted.
 

Creamy Seafood Pasta Salad

 
Add the celery and onions to the skillet, I used a Vidalia onion because they’re in season, and cook until translucent. This will take about 5 minutes.
 
Add the lobster, crab, and shrimp to the skillet and saute until heated through then remove skillet from heat and set aside.
 
Lump crab is sky high y’all. That’s why I said this is a bit of an indulgence to make. 8 ounces will run you around $15.00. I know, I know! Don’t tell on me y’all!! That’s why I only make this to serve to others, when you want to do it up a bit for guests. You can use lump or flake crab, which is considerably less expensive if you prefer. It’s typically 1/3 of the price of the jumbo lump crab meat. The lobster is typically just under $10.00 and so is the shrimp. You could just go with shrimp only if your heart desires. Just use double shrimp if going that route. You can find all of these items in the seafood section at your local grocery store.
 
Okay…back to this recipe…
 
In a large mixing bowl, add mayonnaise (I use Dukes) , lemon juice, Old Bay, salt, pepper, and parsley. Whisk to combine.
 
Add the sautΓ©ed seafood and veggies to the mixing bowl and give a stir to combine.
 
Finally, add the cooked pasta. Stir to mix it all together.
 
While this can be served warm, my preference is to chill it in the refrigerator for at least half an hour, then serve.
 
This dish is creamy, delicious and so fresh tasting with just the right amount of seasoning. Your family and guests will love it. Leftovers are great too!
 

Seafood Salad with Pasta Shells

 
 
 
 
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Seafood Pasta Salad

Seafood Pasta Salad
Creamy seafood salad with lobster, crab and shrimp is the perfect dish for sharing at your next potluck gathering

Ingredients

  • 1 lb Medium Shell Pasta, cooked
  • 2 tbs Butter
  • 1 c Diced Celery (about 3 stalks)Β 
  • 1 Onion, diced
  • 12 oz Salad Shrimp (frozen cooked & peeled)
  • 8 oz Lobster (frozen cooked & peeled)
  • 8 oz Jumbo Lump Crab Meat
  • 1 c Mayonnaise
  • 2 tsp Lemon Juice
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Salt
  • Cracked Black Pepper, to taste
  • 1 tsp Dried Parsley Flakes

Instructions

Cook pasta according to directions. My general rule of thumb when cooking pasta is about 16 cups of water with a generous pinch of kosher salt. Bring water to a boil and add pasta, cook for 10 minutes. Drain well.

While the pasta cooks.... add 2 tablespoons of butter to a large skillet. Heat over medium heat until butter is melted.

Add the celery and onions to the skillet, I used a Vidalia onion because they're in season, and cook until translucent. This will take about 5 minutes.

Add the lobster, crab, and shrimp to the skillet and saute until heated through then remove skillet from heat and set aside.

In a large mixing bowl, add mayonnaise (I use Dukes) , lemon juice, Old Bay, salt, pepper, and parsley. Whisk to combine.

Add the sautΓ©ed seafood and veggies to the mixing bowl and give a stir to combine.

Finally, add the cooked pasta. Stir to mix it all together.

While this can be served warm, my preference is to chill it in the refrigerator for at least half an hour, then serve.

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 306 Total Fat: 21g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 89mg Sodium: 582mg Carbohydrates: 15g Fiber: 1g Sugar: 1g Protein: 15g
 
See it at:
 
 
 
 
Seafood Salad with seashell pasta in a blue and white bowl
 

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3 Comments

  • Reply
    Miz Helen
    May 23, 2017 at 4:56 pm

    Just pinned your awesome salad! Thanks so much for sharing your great post with us at Full Plate Thursday, I really appreciate you sharing with us!
    Come Back Soon!
    Miz Helen

  • Reply
    Susan the Farm Quilter
    February 17, 2019 at 11:59 pm

    This looks delicious!! Saved and shared on Facebook!! I’m popping over from Southern Plate.

    • Reply
      Julia Jordan
      February 18, 2019 at 4:46 pm

      Susan,
      Thanks for stopping by! I hope you get to try the seafood salad soon….it’s especially great for sharing. Have a great week.
      ~Julia

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