Greek shrimp pasta is quick treat

This recipe is from "Everyday Food," the summer-oriented June issue from the kitchens of Martha Stewart Living.

Greek-style shrimp pasta

Coarse salt and ground pepper

1 pound gemelli or 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

In a large pot of boiling salted water, cook pasta until al dente; drain.

Heat oil at medium. Add half the shrimp; season with salt and pepper. Cook until opaque, about 3 minutes. Transfer to a large bowl. Repeat with remaining shrimp.

Add garlic and 2 tablespoons water to skillet; 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.