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Pasta with Escarole and Shrimp


Yogurt and feta create a bright, tangy sauce for this Greek-inspired dish.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, May 2012


  • 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


  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.

Reviews Add a comment

  • MamaMarien
    23 APR, 2013
    Could not have been easier! Used baby spinach instead of escarole ( what I had on hand ) . Added kalamata olives and topped with extra feta once plated. Very very good.
  • kklarsen
    18 APR, 2013
    hi - new to this website. love Sarah's videos. she is refreshing to watch and the food looks delightful. I plan to make the shrimp and escarole for guests this weekend. the chicken in adobo sause for an upcoming cinqo de mayo dinner. ciao!
  • anita1813
    11 APR, 2013
    Feta is not my favorite. Do you have a variation of this recipe without feta? any suggestions?