Cook the pasta in a large pot of salted boiling water for 8-10 minutes, then drain and rinse under cold water.

Prepare the seafood by boiling fresh shrimp for 2-3 minutes until pink, chop if using pre-cooked shrimp, and then chop the imitation crab.

Dice the celery, red bell pepper, and red onion into small pieces for the salad.

Whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper in a medium bowl for the dressing.

Combine cooled pasta, shrimp, crab, and diced vegetables in a large mixing bowl, then toss with the dressing until evenly coated.

Cover and refrigerate for at least one hour to allow flavors to meld.

Before serving, garnish with chopped parsley and a dash of paprika.