Greek-Style Pasta with Shrimp
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Everyday Food, June 2004
- Prep Time 15 minutes
- Total Time 20 minutes
- Yield Serves 6
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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
Directions
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In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
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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.
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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.
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Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
Cook's Note
Variation: You can replace the shrimp with 12 ounces of thinly sliced boneless, skinless chicken breast.
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
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!!!