The Weeknight Table

Ingredients
Produce
1 cup broccoli florets, cut small
1/2 cup red bell pepper, finely chopped
1/2 cup yellow bell pepper, finely chopped
1/4 cup red onion, finely diced
1/2 cup cherry tomatoes, halved
1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped (optional but recommended)

Seafood
1 pound large shrimp, peeled and deveined
1 cup lump crab meat, picked over for shells

Pantry / Dry Goods
12 ounces rotini pasta
1/2 cup sliced black olives

Dairy
1/2 cup sour cream

Condiments
3/4 cup mayonnaise
1 tablespoon Dijon mustard

Liquids
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice

Spices & Seasonings
1 1/2 teaspoons kosher salt (divided)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon Old Bay seasoning
2–3 tablespoons sugar
Oils
2 tablespoons olive oil

Instructions

Preheat oven to 400°F.
Season the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the Old Bay seasoning. Arrange on a sheet pan and roast for 6–8 minutes until just cooked through. Let cool, then chop into bite-sized pieces.
Bring a large pot of salted water to a boil. Add the rotini and cook until just past al dente.

Place the broccoli florets in a colander in the sink. Drain the hot pasta directly over the broccoli so the heat from the pasta lightly blanches it. Rinse everything under cold water until completely cooled. Drain well.

In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, red wine vinegar, lemon juice, olive oil, remaining salt, black pepper, garlic powder, onion powder, and paprika. Whisk until smooth.

Taste the dressing and adjust. It should be creamy, tangy, slightly sweet, and balanced. Add sugar as needed.

Add the cooled pasta and broccoli to the bowl along with red and yellow bell peppers, red onion, cherry tomatoes, sun-dried tomatoes, black olives, parsley, and dill.

Fold in the roasted shrimp and lump crab meat gently so the crab stays in nice pieces.

Mix everything until well coated.
Cover and refrigerate for at least 2 hours before serving.

Before serving, stir gently and taste again. Adjust salt, sugar, or lemon juice if needed.