12-LARG PASTA SHELLS,COOKED, 1/2C. LOW FAT MAYONNAISE, 2 TSP. DIJON MUSTARD, 1/2LB.SHRIMP,COOKED,CHOPPED, 1/2C. ONIONS, FINELY DICED, 1C. FROZEN PEAS,THAWED, 1 CELERY STALK,FINELY DICED,1/4TSP. SALT, 1/8TSP. WHITE PEPPER, 1 TSP. PAPRIKA, IN A MIXING BOWL COMBINE THE MAYONNAISE AND DIJON MUSTARD . ADD THE SHRIMP,ONION, PEAS, CELERY,SALT, AND PEPPER. STIR TO COMBINE THOROUGHLY. REFRIGERATE MIXTURE AT LEAST 2 HOURS BEFORE FILLING SHELLS, FILL SHELLS WITH SHRIMP MIXTURE AND SPRINKLE WITH PAPRIKA.