Ingredients
Coarse salt and ground pepper
1 pound gemelli, or other short pasta
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp
2 garlic cloves, minced
1 1/4 cups plain low-fat yogurt
1 tablespoon fresh lemon juice
1/2 cup loosely packed fresh mint, coarsely chopped
1/3 cup Kalamata olives, pitted and coarsely chopped
Preparation
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
Meanwhile, 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.
Add 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.
Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
