Ingredients :

• Fusilli — Their spiral shape catches the yogurt sauce and holds every little bit of feta or herb. Replace with farfalle or penne if that’s what you have, it works great. The important thing: cook them al dente, not a minute more.
• Shrimp — Fresh if you can, frozen raw otherwise — absolutely avoid pre-cooked shrimp which will get tough in the pan. Once thawed, dry them really well with paper towels: a wet shrimp doesn’t brown, it boils in its own water.
• Greek Yogurt — Go for full-fat Greek yogurt, not 0%. Fat is what gives the sauce its creamy texture. A low-fat yogurt will yield something more watery and much less satisfying.
• Feta — Buy it in a block and crumble it yourself rather than the pre-crumbled version: it’s moister, creamier, and melts better in the mouth. Greek PDO feta, if you can find it, has a much more interesting taste.