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Horizontal image of a white ceramic bowl of whole grain pasta with shrimp and vegetables in a white yogurt-based sauce, with a fork, a bunch of parsley, and a large glass mixing bowl filled with more of the dish, on a painted and weathered blue surface.

Creamy Greek Pasta with Shrimp

  • Author: Kelli McGrane
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Made with whole wheat penne, fresh vegetables, and Greek yogurt, this creamy pasta with shrimp is an easy, healthy lunch.


  • 1 lemon
  • 1 pound whole wheat penne pasta
  • 2 tablespoons olive oil
  • 1 pound medium-size raw shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 cup plain Greek yogurt
  • 1/2 cup pitted Kalamata olives, cut in half
  • ¾ cup chopped red bell pepper (about 1 medium)
  • ¾ cup chopped cucumber (about ½ medium)
  • 1/2 teaspoon crushed red pepper flakes


  1. Zest and juice the lemon, and remove any seeds.
  2. Heat a large pot of water over high heat. Once boiling, add penne and cook for 11-15 minutes, or until al dente. Drain and transfer to a large mixing bowl.
  3. When pasta is almost done cooking, place oil in a large skillet over medium heat. Once oil is hot, add garlic and cook 30 seconds, or until fragrant.
  4. Add shrimp to the skillet and season with the salt. Toss to coat. Cook 1-2 minutes, or until bottom of shrimp is pink and no longer opaque. Flip and cook another 1-2 minutes, or until fully cooked through.
  5. Transfer shrimp and any juices from the pan into the mixing bowl with the pasta. Add lemon zest and juice, parsley, and yogurt. Stir well to combine.
  6. Add bell pepper, cucumber, olives, and red pepper flakes. Stir to combine. Serve immediately, or chill in the fridge for at least 3 hours to enjoy cold.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Seafood, Pasta
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: shrimp, Greek yogurt, lemon, whole wheat pasta