Ingredients

Ingredients

• Kosher salt
• 1 pound raw medium shrimp (41 to 50 per pound), peeled and deveined (no need to thaw if frozen)
• 12 ounces dried shell, farfalle, or rotini pasta
• 2/3 cup mayonnaise
• 1/2 cup plain Greek yogurt or sour cream
• 3 tablespoons finely chopped fresh dill (about 15 sprigs)
• 1 tablespoon Old Bay seasoning
• 1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
• 1 pound lump crabmeat, or 12 ounces imitation crab or surimi (preferably “flake” style), thawed if frozen
• 3 medium stalks celery, finely diced (about 3/4 cup)
• 1 medium shallot, minced (about 1/4 cup)
• Freshly ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a boil. Meanwhile, set a colander in the sink. Line a baking sheet with a double layer of paper towels.
2. Add 1 pound raw medium shrimp to the boiling water and boil until the shrimp are pink and just cooked through, 1 to 2 minutes for fresh and 2 1/2 to 3 minutes for frozen. Using a slotted spoon, transfer the shrimp to the colander and rinse with cold water until fully cooled. Transfer the shrimp to the paper towels and arrange in a single layer to dry.
3. Bring the water back to a boil over medium-high heat. Add 12 ounces dried pasta and cook according to package directions until just tender, 10 to 13 minutes. Meanwhile, make the dressing.
4. Whisk 2/3 cup mayonnaise, 1/2 cup Greek yogurt, 3 tablespoons finely chopped fresh dill, 1 tablespoon Old Bay seasoning, and 1 tablespoon lemon juice together in a large bowl.
5. If using lump crabmeat, drain 1 pound and pick for shell pieces. If using imitation crab, use your fingers or a knife to break up 12 ounces imitation crab into large, bite-size pieces. Add the crab, 3 finely diced medium celery stalks, and 1 minced medium shallot to the dressing.
6. When the pasta is ready, drain and rinse with cold water to cool. Drain well again. Add the pasta and shrimp to the dressing and toss to coat. Taste and season with kosher salt and black pepper as needed.

Recipe Notes

Make ahead: The pasta salad can be made up to a few hours ahead and refrigerated. Reserve 1/2 of the dressing before mixing in the vegetables, pasta, and seafood. Stir in the reserved dressing just before serving.

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Add water 1 tablespoon at a time as needed to loosen.