Low-fat yogurt and lemon zest create a light yet luscious sauce that lets the rich flavor of shrimp shine.
- 6 oz. shell pasta
- 2 c. fresh broccoli florets 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.