Ingredients
coarse salt and ground pepper
1lbgemelli,or other short pasta
2tbspolive oil
1lbmedium shrimp,peeled and deveined
2clovegarlic
1¼cupplain low fat yogurt
1tbspfresh lemon juice
½cupfresh mint,loosely packed
cupkalamata olives
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. 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. Transfer to bowl with shrimp.
Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
