Ingredients

Preparation 15 minutes, total time 20 minutes

Coarse salt and ground pepper to taste
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
1/2 cup Kalamata olives, pitted and coarsely chopped

Directions

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 minutes. 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, about 2 minutes. Transfer to bowl with shrimp.

Add pasta, yogurt, lemon juice, mint and olives; season to taste with salt and pepper. Toss to combine. Makes 6 servings.

Nutrition information per serving: 436 cal., 9.5 g fat, 25.5 g pro., 62 g carbo., 3 g fiber.