Escarole, Feta & Shrimp Pasta

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When I have escarole in my CSA box, I try to make something new…. It seems that the most common use for escarole is in an Italian white bean soup- BUT- we don’t want that! 🙂 This was 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 turnip greens. We ate it with cappellacci pasta.

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

One Year Ago:

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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!

2 responses to “Escarole, Feta & Shrimp Pasta

  1. Wonderful! I bet this was so delicious. 🙂

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