Mix the mayo, sour cream, garlic, honey, Dijon mustard, lemon juice, apple cider vinegar, and Worcestershire Sauce together in a small bowl. Season with salt and pepper to taste.
Meanwhile, bring a large pot of salted water to boil. Cook the pasta al dente according to package instructions.
Drain the pasta in a colander and rinse with a little cold water to stop the cooking process. Drain again, shaking the colander to remove any excess water.
Combine the pasta and the frozen peas in a large bowl stirring to combine. Let it sit for a few minutes to finish thawing the peas. Add the cooked shrimp, celery, bell pepper, red onion, dill, and dressing. Stir gently to combine and refrigerate until ready to serve.
Notes
You can mix the dressing up to 24 hours in advance.
Take the peas out of the freezer when you start the recipe, and let them thaw for a bit on the counter.
Any short pasta will work with this recipe, including rotini, elbow, farfalle, penne, and cellentani pasta. Rinse the hot pasta with cool water to stop the cooking process. Then toss the peas with the pasta. The residual heat from the pasta will finish thawing the peas.
Salad shrimp are in the frozen section of your local grocery store. Rinse with cold water to thaw. You can use larger cooked shrimp but dice them first.
For best results, use fresh dill or other fresh herbs like thyme, rosemary, or chives.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 357kcal | Carbohydrates: 42g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 65mg | Sodium: 184mg | Potassium: 305mg | Fiber: 3g | Sugar: 7g | Vitamin A: 574IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg
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