Seafood Pasta with Lemon-Saffron Herb Dressing

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This elegant seafood pasta with lemon-saffron herb dressing is a sophisticated take on a classic cold salad. Combining succulent prawns and delicate crabmeat with a vibrant, citrus-infused dressing, this high-protein dish offers a wonderful depth of flavour. The addition of saffron provides a beautiful golden hue and an earthy aroma that complements the fresh tarragon and dill perfectly, making it an ideal choice for a light yet satisfying meal during the warmer months.

Perfect for alfresco dining or a refined weekend lunch, this recipe is as nourishing as it is flavourful. The crisp celery and peppery rocket provide a lovely textural contrast to the tender campanelle pasta and rich seafood. For the best results, allow the pasta to chill for at least an hour before serving, which ensures the herbs and lemon fully penetrate the ingredients. Serve with extra lemon wedges for a bright, zesty finish.

Ingredients for Seafood Pasta with Lemon-Saffron Herb Dressing

350g campanelle (trumpet-shaped pasta) or macaroni
1/8 teaspoons crushed saffron threads
110ml fresh lemon juice, divided
90ml de azeite de oliva extra-virgem, dividido
120ml de maionese
120ml de creme azedo
60ml thinly sliced spring onions
2 colheres de sopa de alcaparras escorridas
2 tablespoons minced fresh tarragon plus sprigs for garnish
1 tablespoon minced fresh dill plus sprigs for garnish
1 colher de chá de açúcar
450g cooked medium prawns
100g finely chopped celery
230g Dungeness crabmeat
2 large handfuls of rocket
2 small heads of butter lettuce
Fatias de limão

How to make Seafood Pasta with Lemon-Saffron Herb Dressing

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 120ml cooking liquid. Place 45ml hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.

Add mayonnaise, soured cream, spring onions, capers, minced tarragon, minced dill, sugar, remaining 90ml lemon juice, and remaining 80ml oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add prawns and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.

Line platter with rocket and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.