Loaded Seafood Pasta Salad
This creamy seafood pasta salad is a Marylander's dream! With shrimp, crab, and scallops it's the perfect make-ahead side dish for cookouts, holidays, or easy summer dinners.
Ingredients
- 1 1/2 lbs shrimp
- 8 oz crab
- 8 oz bay scallops
- 2 tbsp butter
- 3 cloves garlic minced
- 1 tsp seafood seasoning
- 1 tbsp tarragon 1 1/2 tsp if dried
- Juice 1 small lemon
- 1 cup Duke’s Hint of Lime Mayonnaise
- 1 tbsp champagne vinegar
- 1 tbsp seafood seasoning
- 1 tbsp dill 1 1/2 tsp if dried
- 1 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- 1 tbsp chopped chives
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 16 oz bow tie pasta cooked al dente and cooled
- Additional chives and seafood seasoning for topping optional
Instructions
- To prep seafood, peel and devein the shrimp. Chop half of the shrimp into smaller pieces to have shrimp throughout the pasta salad. Additionally, check crab for any shells and remove before step 2.
- Add butter to a large skillet over medium heat. Once melted, add in garlic and cook until it becomes fragrant, about 2 minutes. Add tarragon and cook an additional minute.
- To the pan, add in whole shrimp and cook for 3 minutes on one side. Flip and add chopped shrimp, scallops, crab and seafood seasoning to the pan. Sauté until shrimp is cooked through, about 3-4 minutes. Squeeze ½ lemon and set aside and allow to cool.
- In a bowl, mix together all remaining ingredients except pasta and mix to combine thoroughly. Allow the dressing's flavors to combine by placing in the fridge for at least 15 minutes. Option: You can prepare the dressing ahead of time and keep it in the fridge overnight before assembling your pasta salad the next day.
- When ready to assemble, add dressing, pasta and seafood, along with any juices in the pan, to a large bow and mix. Pasta will absorb additional liquid and sauce. Top with additional chives and seafood seasoning and serve!