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Gallery Greek-Style Pasta with Shrimp Recipe Summary prep: 15 mins total: 20 mins Servings: 6

Ingredients Ingredient Checklist 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

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

Gallery Greek-Style Pasta with Shrimp

Recipe Summary prep: 15 mins total: 20 mins Servings: 6

Greek-Style Pasta with Shrimp

Greek-Style Pasta with Shrimp

Greek-Style Pasta with Shrimp

Recipe Summary prep: 15 mins total: 20 mins Servings: 6

Recipe Summary

prep: 15 mins total: 20 mins

Servings: 6

prep: 15 mins

total: 20 mins

prep:

15 mins

total:

20 mins

Servings: 6

6

Ingredients

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

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; 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 with salt and pepper. Toss to combine.

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

Variations

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

Reviews (3)

 Add Rating & Review     33 Ratings   5 star values:        6    4 star values:        8    3 star values:        12    2 star values:        5    1 star values:        2

Reviews (3)

Add Rating & Review     33 Ratings   5 star values:        6    4 star values:        8    3 star values:        12    2 star values:        5    1 star values:        2

Add Rating & Review

33 Ratings 5 star values: 6 4 star values: 8 3 star values: 12 2 star values: 5 1 star values: 2

33 Ratings 5 star values: 6 4 star values: 8 3 star values: 12 2 star values: 5 1 star values: 2

33 Ratings 5 star values: 6 4 star values: 8 3 star values: 12 2 star values: 5 1 star values: 2

  • 5 star values: 6 4 star values: 8 3 star values: 12 2 star values: 5 1 star values: 2

    Martha Stewart Member     Rating: Unrated       05/01/2016   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.  

Martha Stewart Member     Rating: Unrated       01/07/2011   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  

Martha Stewart Member     Rating: Unrated       12/16/2007   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!!!

    Martha Stewart Member

    Rating: Unrated 05/01/2016

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.

Rating: Unrated

Rating: Unrated 01/07/2011

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

Rating: Unrated 12/16/2007

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!!!

All Reviews for Greek-Style Pasta with Shrimp

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Greek-Style Pasta with Shrimp

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest