Creamy Shrimp & Seashell Pasta Salad

chindeep.com

Linda Caton-Sampson

13.25 oz. medium size seashell pasta (I used Barilla’s whole grain)

1 cup sweet onion (such as Vidalia or Maui) chopped fine

1 cup finely chopped celery

2 whole, fresh jalapeno peppers, chopped fine

1 large clove garlic, minced (optional)

1 lb. precooked, peeled, deveined, small, frozen shrimp, thawed and blotted dry

1 cup real mayonnaise

3 Tablespoons heavy cream

2 teaspoons prepared horseradish (optional)

2 Tablespoons sugar

2 teaspoons reduced sodium Old Bay seasoning

2 teaspoons celery seed

½ teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

fresh lime or lemon wedges for squeezing over salad

Directions at chindeep.com

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