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Greek-Style Pasta with Shrimp

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If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.

Source: Everyday Food, June 2004
Total Time Prep Servings

Ingredients

Directions

Variations

You can replace the shrimp with 12 ounces of thinly sliced boneless, skinless chicken breast.

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Reviews

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How would you rate this recipe?
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  • MS12430831
    1 MAY, 2016
    To make it more Greek...I would use dill instead of mint with the yogurt. And I would add grape tomatoes cut in half, cucumber, onion, and feta cheese.
    Reply
  • MS12157780
    7 JAN, 2011
    Used Radiatore this time, but I usually use Penne Regate because it is easier to find. Also used entire bunch of clilantro instead of mint (could not find fresh mint) and an entire can of regular pitted black olives, sliced and drained of course. Try Dannon's Plain Nonfat Yogurt instead. I am trying to cut my fat intake in half
    Reply
  • MexiPoff
    16 DEC, 2007
    This pasta was very easy to prepare and make. I made it for a friend's farewell. We all had to bring in a side dish and this is what I brought. The taste is not one I would recommend to just anyone. I prefer sour over sweet, spicy over bland... so this was more suited for someone with similar taste buds as mine. Most people preferred the same old sweetish pasta salad at this function. Also, I found out this is MUCH better served warm and with extra yogurt mixed in. 5 stars for me!!!
    Reply

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