A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!
Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
Per Serving: 241 calories; protein 7.5g; carbohydrates 16.8g; fat 16.4g; cholesterol 41.4mg; sodium 192mg.