Spaghetti with Shrimp, Sun-Dried Tomatoes & Olives

Ingredients

• 2 1/2 oz (65 g) red lentil spaghetti
• 2 1/2 oz (75 g) raw peeled shrimp
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• 1 garlic clove
• 2 1/2 tsp (8 g) sun-dried tomatoes
• 1 tbsp (15 g) green olives, pitted
• 1 tsp (5 ml) basil pesto
• 2/3 cup (150 g) plain Greek yogurt, 2%
• 2 tsp (10 ml) lemon juice

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Method

1. Boil the pasta until just tender and save a splash of its water before you drain it.
2. Meanwhile, cook the shrimp in the oil over medium-high heat, 2–3 minutes, adding the garlic for the last minute, until pink. Take the pan off the heat and add the sun-dried tomatoes, olives and pesto.
3. Toss the drained pasta through with the saved water and the yogurt, and finish with the lemon juice; taste and salt if needed.