Ingredients
Coarse salt and ground pepper
1 lb. gemelli or other short pasta
2 tbsp. olive oil
1 lb. peeled and deveined medium shrimp
2 clove garlic
1 1/4 c. plain low-fat yogurt
1 tbsp. fresh lemon juice
1/2 c. loosely packed fresh mint
c. Kalamata olives
Preparation
Step 1In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.Step 2Meanwhile, in a large skillet, heat oil over medium heat. Add half the shrimp; season with salt and pepper. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining shrimp.Step 3Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with shrimp.Step 4Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
