Shrimp Saffron Pasta Salad

Seafood Saffron Pasta

This is a great pasta salad that takes advantage of all the fresh herbs available in summer.  The seafood makes it a bit lighter and the lemon top notes makes it nice and fresh tasting.

I would serve this with a Muscadet Sevre et Main or a dry Rosé.

 

 

 

Seafood Saffron Pasta

Shrimp Saffron Pasta Salad

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Course: Main Dish
Cuisine: American
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 1 hr 32 mins
Servings: 8 servings

Ingredients

Pasta

  • 12 oz penne pasta or other curly shape that will hold the dressing
  • salt for pasta water

Dressing

  • 1/4 tsp saffron threads
  • 6+1 Tbsp fresh lemon juice (divided)
  • 3+1 Tbsp olive oil (divided)
  • 1 cup mayonnaise
  • 1/4 cup green onions in thin slices
  • 3 Tbsps drained capers
  • 2 Tbsps fresh tarragon minced
  • 1 Tbsp fresh dill minced
  • 1 tsp sugar
  • 1 lb cooked, cleaned medium shrimp
  • 1 cup celery finely diced
  • 1/2 lb lump crab meat drained
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • additional lemon wedges for serving

Instructions

Pasta

  • Cook pasta according to pasta instructions. Drain pasta and reserve 1/2 cup of the cooking liquid. Toss drained pasta in a bowl with 1 Tbsp each olive oil and lemon juice. Let pasta stand at room temperature until cool. Stir once in a while to prevent sticking.
  • Sprinkle the saffron threads over 3 Tbsps of the reserved cooking liquid. Let it stand at room temperature 5 minutes.

Salad

  • Combine mayonnaise, onions, capers, tarragon, dill, sugar, remaining lemon juice and olive oil with the saffron liquid. Whisk till well combined. Season with salt and pepper.
  • Mix dressing into the pasta. Add the shrimp and the celery. If the mix is dry add more of the reserved cooking water. Stir in crab meat and toss gently.
  • Refrigerate at least one hour. Serve with additional lemon wedges.

Notes

Recipe adapted from Bon Appetit .