Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the peeled and deveined shrimp with melted salted butter, Old Bay seasoning, and kosher salt. Spread them evenly on the prepared baking sheet.

Roast for about 8-10 minutes until pink and opaque.

Cook elbow pasta according to package directions. Drain and cool under cold running water.

In a large mixing bowl, combine mayonnaise, sour cream, lemon juice, lemon zest, hot sauce, and a pinch of salt and pepper. Whisk until smooth.

Once the shrimp and pasta have cooled, add both to the bowl along with celery, bell pepper, and chives. Toss to combine.

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

Stir gently before serving. Serve on a bed of lettuce or with crusty bread.