Creamy Lemon Shrimp

Name: Creamy Lemon Shrimp
Yield: 4 servings
Ingredients: 1 1/2 cup nonfat plain yogurt; 1 1/4 cup reduced-fat sour cream; 1 1/4 cup chopped fresh chives; 1 1/4 cup chopped fresh tarragon; 1 2 cloves garlic, finely chopped; 1 2 teaspoons Dijon mustard; 1 1 teaspoon olive oil; 1 2 teaspoons sugar; 1 1/2 teaspoon salt; 1 1/4 teaspoon freshly ground black pepper; 1 2 medium lemons; 1 1 pound cooked shrimp (any size); 1 2 cups broccoli florets, cut into 1/2-inch pieces; 1 2 cups arugula; 1 1 bag (8 ounces) tofu noodles; 1 rinsed and drained (found in the Asian section of grocery store)

From the kitchen of Carly

Tangy yogurt and sour cream cradle tender shrimp in this bright, herbaceous bowl. Fresh tarragon and chives meet lemon zest and Dijon for a sauce that's creamy without the guilt. Toss with broccoli and noodles for a complete, satisfying meal.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup nonfat plain yogurt
11/4 cup reduced-fat sour cream
11/4 cup chopped fresh chives
11/4 cup chopped fresh tarragon
12 cloves garlic, finely chopped
12 teaspoons Dijon mustard
11 teaspoon olive oil
12 teaspoons sugar
11/2 teaspoon salt
11/4 teaspoon freshly ground black pepper
12 medium lemons
11 pound cooked shrimp (any size)
12 cups broccoli florets, cut into 1/2-inch pieces
12 cups arugula
11 bag (8 ounces) tofu noodles
1rinsed and drained (found in the Asian section of grocery store)

Instructions

Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.