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GREEK-STYLE PASTA WITH SHRIMPP
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Coarse salt and ground pepper to taste
1 lb. gemelli or other shrt pasta
2 tbsps. olive oil
1 lb. peeled and deveined medium shrimp
2 garlic cloves, minced
1� cups plain, low-fat yogurt
1 tsbp. fresh lemon juice
� cup loosely packed fresh mint, coarsely chopped
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In a large pot of boiling salted water, cook pasta until al dente, according to package directions; 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 mins. Transfer to a large bowl. Reapeat with remaining shrimp.
Add garlic and 2 tbsps. watter to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 mins. Transfew to bowl with shrimp.
Add pasta, yogurt, lemon juice, mint and olives; season to taste with salt and pepper. Toss to combine.
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