Bring water to a boil and add 1 lb shrimp. Boil shrimp about 2-3 minutes or until shrimp are pink and the tails begin to curl.
Remove shrimp from water and place on ice to cool off immediately.
Meanwhile, cook 16 oz shell pasta. Drain pasta and rinse with cold water until pasta is completely chilled. Set aside in refrigerator while prepping other ingredients.
Chop shrimp into bite sized pieces.
Dice 2 boiled eggs.
Make dressing by mixing 1 ½ cup mayonnaise, 1 tbs lemon juice, and ½ tsp celery salt.
In a large mixing bowl, mix pasta, diced onion, diced boiled eggs, chopped shrimp, and 1 ½ cup peas.
Mix in dressing. Salt and pepper to taste. Refrigerate until ready to serve.
Note: Make sure water is completely drained from shell pasta before mixing with the salad. Any extra water will make the salad runny.Note: I like to chill my pasta while prepping the other ingredients. Cold pasta will mix better with the dressing.