In a medium frying pan melt the butter with the olive oil. Add the shrimp (spread evenly and flat in the pan) and the garlic, sauté over med-high heat for about 2-3 minutes on each side or until just pink. Add the lemon juice and mix well with shrimp, then cook for 30 seconds longer. Drain the shrimp in a colander and set aside to cool.
In a medium bowl add the mayo, sour cream, Dilly Ranch packet and Dill Weed, stir until the mixture is creamy smooth. The mixture will thicken as it cools and the pasta absorbs the sauce. Set aside or in the fridge to keep cool. Dice the spring onions, celery and cucumber.
Cook the pasta in a large pot with 1 tbs of salt for 15-17 minutes, or until the pasta is no longer chewy. Drain the pasta and run water over it to keep the pasta from sticking together. Let the pasta sit for about three minutes to slightly cool. Shake to ensure drained well and pour the pasta into a large bowl. Add the diced veggies and the ranch mixture, stir well. The key with any pasta and mayo-based salad is to mix it together while the pasta is still warm; it helps to blend the flavors.
Chill the salad in the fridge for about an hour. Once the pasta mixture is completely cool add the cheese and shrimp, stir. You can serve immediately or let it sit for at least four hours for optimal taste before serving. You can add more or less cheese based on your preference.
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