Prepare the Pasta: Boil the pasta in a pot of salted water, following the package directions, until it reaches an al dente texture. Drain, rinse under cold water to cool, and set aside.

Make the Remoulade Dressing: In a large mixing bowl, combine the mayonnaise, Creole mustard, ketchup, horseradish, Tabasco sauce, sugar, and Creole seasoning. Mix well until smooth and creamy.

Add Vegetables and Shrimp: Add the celery, green onions, and diced red bell pepper to the bowl with the dressing. Toss in the cooked shrimp, stirring until everything is well coated.

Combine with Pasta: Gently fold the cooled pasta shells into the mixture, ensuring the pasta is evenly coated with the dressing.

Chill and Serve: Seal and chill in the refrigerator for a minimum of one hour to let the flavors combine beautifully. Serve chilled and enjoy!