Shrimp Saffron Pasta Salad
Creamy seafood brightened up with fresh tarragon and dill.
Servings: 8 servings
Calories: 364kcal
Ingredients
Pasta
- 12 oz penne pasta or other curly shape that will hold the dressing
- salt for pasta water
Dressing
- ¼ teaspoon saffron threads
- 6+1 Tbsp fresh lemon juice (divided)
- 3+1 tablespoon olive oil (divided)
- 1 cup mayonnaise
- ¼ cup green onions in thin slices
- 3 Tbsps drained capers
- 2 Tbsps fresh tarragon minced
- 1 tablespoon fresh dill minced
- 1 teaspoon sugar
- 1 lb cooked, cleaned medium shrimp
- 1 cup celery finely diced
- ½ lb lump crab meat drained
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- additional lemon wedges for serving
Instructions
Pasta
- Cook pasta according to pasta instructions. Drain pasta and reserve ½ cup of the cooking liquid. Toss drained pasta in a bowl with 1 tablespoon 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
Salad is best the day it is made. Leftovers will keep 1 day in the fridge.
Recipe adapted from Bon Appetit .
Nutrition
Calories: 364kcal | Carbohydrates: 38g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1032mg | Potassium: 337mg | Fiber: 2g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 2mg