Polynesian Shrimp Salad - cooking recipe

Ingredients

20 ounces pineapple chunks (reserve juice)
2 teaspoons cornstarch
1/2 - 1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/3 cup sour cream
1 lb medium shrimp (cooked, peeled, and deveined)
2 cups pasta shells, cooked
8 ounces sliced water chestnuts, drained
1/4 cup sweet red pepper, chopped

Preparation

Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
Bring to a boil and cook and stir 1 minute or until thickened.
Remove from the heat and cool to room temperature.
Stir in mayonnaise and sour cream.
In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
Add dressing and toss to coat.
Cover and refrigerate for at least 2 hours before serving.