Pasta with Escarole and Shrimp

Photo by Rhonda A.

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt and ground pepper

  • 3/4

    pound short pasta, such as campanelle or farfalle

  • 1

    large head escarole, trimmed and cut crosswise into 1-inch strips

  • 2

    tablespoons extra-virgin olive oil

  • 2

    garlic cloves, sliced

  • 3/4

    pound large shrimp, peeled and deveined

  • 1/3

    cup nonfat plain Greek yogurt

  • 7

    ounces feta, crumbled (1 3/4 cups)

  • 2

    tablespoons coarsely chopped fresh dill

Directions

In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add escarole and cook 1 minute. Reserve 1/2 cup pasta water, then drain. In a large skillet, heat oil over medium-high. Add garlic and cook 30 seconds. Add shrimp, season with salt, and cook until opaque throughout, 4 minutes. Add pasta mixture and 1/4 cup pasta water and cook, stirring, 1 minute. Stir in yogurt, feta, and dill. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.

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