Creamy Shrimp Pasta Salad

• 1 (8 ounce) package frozen cooked baby shrimp
• 1/2 lb small shell pasta (can also use ditalini or elbow macaroni)
• 1 stalk celery, without leaves, diced fine
• 1 small yellow sweet onion, diced fine
• 1/2 green pepper, cored, seeded, rinsed and diced
• 1 medium carrot, peeled and shredded
• 1/2 cup mayonnaise
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 teaspoon dill (2 teaspoons if using fresh)
• 1 lemon, juice of

1. Put shrimp in colander and run under cool water to defrost.
2. Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl.
3. Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly.
4. In a separate medium-sized bowl, mix mayonnaise, spices and lemon juice. Whisk together to make a smooth dressing, and pour over pasta, shrimp and veggies.
5. Stir gently to coat all ingredients, cover, and chill at least two hours.
6. (If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).

shrimp, shell pasta, celery, yellow sweet onion, green pepper, carrot, mayonnaise, paprika, garlic, dill, lemon

Taken from www.food.com/recipe/creamy-shrimp-pasta-salad-230085 (may not work)