1 (16 oz.) pkg. shells, elbow or rotini
1 c. plain non fat yogurt
1/4 c. non fat or low calorie mayonnaise
2 tbsp. freshly squeezed lemon juice
1 tsp. black or white pepper
1 clove garlic, minced
1 tbsp. basil, crushed
1 lb. parsley, minced
10 oz. pkg. frozen peas
1 sm. can shrimp, drained

Blend the yogurt, mayonnaise, lemon juice and spices together. Cook pasta according to package directions until just tender. Drain the pasta and rinse under cold water until completely cool. Transfer to large bowl. Add peas and shrimp. Toss with yogurt dressing immediately before serving.