Ingredients
225 g seashell pasta
240 ml mayonnaise
60 ml sour cream
22.5 ml lemon juice
22.5 ml Dijon mustard
60 ml chopped fresh dill weed
1.25 ml ground black pepper
2 cans (120 g each) small shrimp, drained
120 ml chopped celery
120 ml chopped seeded cucumber
2 tomatoes, diced
3 tbsp minced shallot
salt to taste
Directions
Step 1
Boil a large pot of lightly salted water. Add pasta and cook for about 8 minutes until tender. Drain and rinse under cold running water to cool.
Step 2
In a serving bowl, combine mayonnaise, sour cream, lemon juice, mustard, dill, and black pepper. Gently fold in the cooled pasta, shrimp, celery, cucumber, tomatoes, and shallots. Season with salt to taste. Refrigerate for at least 2 hours before serving.