Under 30 Minutes

Greek-Style Pasta with Shrimp

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

  • Prep:
  • Total Time:
  • Servings: 6
Greek-Style Pasta with Shrimp

Source: Everyday Food, June 2004


  • 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


  1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.

  2. 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.

  3. 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.

  4. Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.

Cook's Notes

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


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