Ingredients
1 can (20 ounces) pineapple chunks2 teaspoons cornstarch1/2 to 1 teaspoon curry powder1/8 teaspoon salt1/8 teaspoon pepper1/3 cup mayonnaise1/3 cup sour cream1 pound cooked medium shrimp, peeled and deveined2 cups cooked medium pasta shells1 can (8 ounces) sliced water chestnuts, drained1/4 cup chopped sweet red pepper
Preparation
Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream.
In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.
