Escarole, Feta & Shrimp Pasta

When I have escarole in my CSA box, I try to make something new. It seems that the most classic use for escarole is in an Italian white bean soup, but I try to branch out. 😉

This is a quick, cheesy, creamy, TERRIFIC escarole pasta dish. We loved it. The recipe was adapted from Everyday Food. I used one half of a head of escarole subsidized with CSA turnip and beet greens. I also modified the proportions.

Yield: Serves 6 to 8

• coarse salt and freshly ground black pepper
• 3/4 pound to 1 pound short pasta, such as campanelle, farfalle, cappellacci, or gigli
• 1 large head escarole, trimmed and cut crosswise into 1-inch strips (I used 1/2 head escarole as well as turnip and beet greens)
• 2 tablespoons extra-virgin olive oil
• 4 large garlic cloves, sliced
• 3/4 to 1 pound large shrimp, peeled and deveined, patted dry
• 1/3 cup nonfat plain Greek yogurt
• 8 ounces feta, crumbled (about 2 cups)
• 2 to 3 tablespoons coarsely chopped fresh dill

1. In a large pot of boiling salted water, cook pasta 1 minute less than package instructions.
2. Add escarole and cook 1 minute. Reserve 1 cup pasta water, then drain.
3. In a large skillet, heat oil over medium-high. (I used an enameled cast iron pan.)
4. Add garlic and cook 30 seconds.
5. Add shrimp, season with salt, and cook until opaque throughout, about 3 to 4 minutes.
6. Add pasta mixture and scant 1/2 cup pasta water and cook, stirring, 1 minute.
7. Stir in yogurt, feta, and dill. If necessary, add more pasta water to create a light sauce that coats pasta. (I reserve the additional pasta water to use when reheating leftovers.)
8. Season with salt and pepper to taste and serve.

One Year Ago:

• Pad Se Ew
• Split Pea Soup

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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