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Creamy Shrimp Shells

Low-fat yogurt and lemon zest create a light yet luscious sauce that lets the rich flavor of shrimp shine.


4 - 4 serving

Total Time

Prep Time

Cook Time


  • 6 oz. shell pasta
  • about 8 oz.
  • 1 oz. lower sodium chicken broth
  • 1 tbsp. cornstarch
  • 1 tsp. dried Greek seasoning
  • 1 tsp. oil
  • 1 lb. deveined, peeled medium shrimp
  • 3/4 c. plain low-fat Greek yogurt
  • 1 tsp. grated lemon zest


Cook pasta in boiling salted water according to package directions, adding broccoli during last 4 minutes of cooking time; drain well.

Meanwhile, mix broth, cornstarch and seasoning; reserve. 

Coat large nonstick skillet with cooking spray; add oil. Heat over medium heat; add shrimp and cook, stirring, 1 min.  

Stir in reserved broth mixture; cook, stirring, until shrimp are opaque and sauce has thickened, 2-3 min. Reduce heat to low; stir in pasta, broccoli, yogurt and lemon zest. Heat until just warmed through; do not let sauce boil. 

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