Begin by boiling a large pot of salted water over medium-high heat. Add your pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the shrimp, cooking for about 3-5 minutes until pink and opaque. Season and set aside to cool.

Wash and chop the celery and bell peppers into small pieces. Set aside.

Combine mayonnaise, sour cream, and lemon juice in a mixing bowl. Whisk until smooth, adjusting thickness and seasoning to taste.

In a large bowl, combine the cooled pasta, sautéed shrimp, and chopped vegetables. Pour the dressing over and gently toss until well-coated.

Cover and chill in the refrigerator for at least 30 minutes.

Before serving, taste and adjust seasoning. Serve chilled.