Rotelle and Shrimp with Yogurt Dill Dressing

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Ingredients

1. 2 tablespoons butter
2. 2 cloves garlic, minced
3. 1 pound medium shrimp, shelled
4. 1 1/2 teaspoons salt
5. 1/4 teaspoon fresh-ground black pepper
6. 1 1/2 cups plain yogurt
7. 1/4 cup mayonnaise (optional)
8. 1 jalapeño pepper, seeds and ribs removed, minced
9. 1 cucumber, peeled, seeded, and diced
10. 3 tablespoons chopped fresh dill
11. 3 scallions including green tops, chopped
12. 1/4 teaspoon paprika
13. 3/4 pound rotelle

1. In a medium frying pan, melt the butter over moderate heat. Stir in the garlic and then the shrimp, 1/4 teaspoon of the salt, and the pepper. Cook, stirring, until the shrimp are just done, about 4 minutes. Remove from the pan and set aside to cool.
2. In a large bowl, combine the yogurt, the mayonnaise, if using, the jalapeño, cucumber, dill, scallions, paprika, and the remaining 1 1/4 teaspoons salt.
3. In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Drain the pasta, rinse with cold water, and drain thoroughly. Toss with the yogurt sauce and the shrimp and garlic.