Ingredients:

  • 1 lb medium pasta shells
  • 1 lb raw large shrimp, peeled and deveined
  • 8 oz lump real crab meat
  • 1 lemon, halved
  • 2 garlic cloves, smashed
  • 1 tbsp sea salt
  • 1/2 cup Greek yogurt, plain 2%
  • 1/4 cup avocado oil mayonnaise
  • 2 tbsp mascarpone cheese
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh dill, minced
  • 1 tsp Dijon mustard
  • 1 cup celery, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup English cucumber, seeded and diced
  • 1/4 cup fresh chives, thinly sliced

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook pasta shells 1 minute less than package instructions to achieve a firm al dente texture. Drain and set aside while still slightly warm.
  2. In the same pot, add fresh water, lemon halves, smashed garlic, and sea salt. Bring to a gentle simmer (not a boil). Drop in the shrimp and poach until pink and opaque, then remove and chill.
  3. In a large mixing bowl, whisk together Greek yogurt, avocado oil mayonnaise, mascarpone cheese, Old Bay, fresh dill, and Dijon mustard until smooth and emulsified.
  4. Fold the warm pasta into a portion of the dressing to allow the starch to bond with the fats. Add the poached shrimp, crab meat, celery, red onion, cucumber, and chives.
  5. Toss gently to coat everything in the remaining dressing. Chill for at least 30 minutes before serving to allow flavors to meld.