Fill a large pot with salted water and bring it to a boil. Add 3 cups of fusilli pasta and cook until al dente, usually around 8-10 minutes. Drain and rinse under cool water to stop the cooking process.

Thaw the shrimp under cool running water if needed, then peel and devein them. Boil another pot of water, and once boiling, add the shrimp, cooking them for 2-3 minutes until they turn pink and opaque. Drain the shrimp and plunge them into an ice bath, then pat dry with a paper towel.

While the shrimp cools, take 2 sticks of celery and 2 tablespoons of red onion and chop them into small pieces. Add these veggies to a large salad bowl.

In a small bowl, whisk together 1/2 cup mayo, 1/2 teaspoon Dijon mustard, 1 tablespoon lemon juice, the zest of 1 lemon, 1/8 teaspoon garlic powder, 1 tablespoon fresh dill, and 1 tablespoon olive oil until smooth and creamy.

Add the cooked pasta and shrimp to the salad bowl with the veggies. Pour the creamy dressing over the mixture and gently toss to combine. Season with salt and pepper to taste.

For a delightful finish, lightly sprinkle smoked paprika over the top of the salad, adding a smoky touch to each bite.

Cover the salad bowl tightly and refrigerate for at least 30 minutes. This allows the flavors to meld together beautifully, and it’s best served very cold.