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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
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.
Rating: Unrated
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!
Rating: Unrated
Feta is not my favorite. Do you have a variation of this recipe without feta? any suggestions?