Pasta with escarole and shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
coarse salt and ground pepper |
3/4 pound(s) short pasta, such as campanelle |
1 large head escarole trimmed and cut crosswise into 1-inch strips |
2 tablespoon(s) extra virgin olive oil |
2 clove(s) garlic sliced |
3/4 pound(s) large shrimp peeled and deveined and cut into 1-in pieces |
1/3 cup nonfat plain greek yogurt |
7 ounce(s) feta, crumbled (1 3/4 cups) |
2 tablespoon(s) coarsely chopped fresh dill |
Directions:
1. Directions
2. 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.
3. 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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