1Large head escaroletrimmed and cut crosswise into 1-inch strips
2tablespoonExtra-virgin olive oil
¾lbs.Large shrimppeeled, deveined
⅓cupNonfat plain Greek yogurt
2tablespoonCoarsely chopped fresh dill
Salt & ground pepper to taste
Bring a large pot of water to a boil, salt liberarlly (about 1 tablespoon), and cook pasta 1 minute less than the package instructions. Add escarole to the boiling pot of pasta water and cook for 1 minute. Reserve 1 cup of pasta water and then drain into a colander.
While the pasta is almost done cooking heat the olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds then add the shrimp and season with salt and pepper. Cook until opaque throughout, about 5minutes.
Add pasta mixture and ¼ cup of pasta water to the skillet. Cook for 1 minute and then stir in the Greek yogurt, feta, and dill. Mix well and if needed add more pasta water to the skillet until you are happy with the light sauce consistency throughout the pasta. Season with additional salt and ground pepper if needed, and serve.
Substitutes- Here are a few different substitutes you can make if you don't have the ingredients required for this recipe.
Pasta - If you don't have cavatappi pasta you can use bow tie pasta, rotini, or even penne.
Escarole - If you can't find escarole, substitute curly endive or kale.
Yogurt - If you don't have Greek yogurt you can use sour cream.