Creamy Shrimp Pasta Salad - cooking recipe

Ingredients

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

Preparation

Put shrimp in colander and run under cool water to defrost.
Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl.
Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly.
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.
Stir gently to coat all ingredients, cover, and chill at least two hours.
(If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).