1 lb orecchiette pasta
4 sprigs fresh basil
1 can sweetened condensed milk
3 tablespoon cream cheese, softened
3 oz feta cheese, crumbled
1 cup vanilla yogurt
1/4 teaspoon grated nutmeg
1/4 cup diced red onions
3 cloves garlic, chopped
1 tablespoon olive oil
1 lb large shrimp, peeled and deveined
12 oz broccoli rabe, chopped
8 oz fresh spinach, chopped
salt & pepper to taste
Bring a large pot of water to boil. Add orecchiette and basil. Cook until pasta is just tender. Drain pasta and discard basil. Return the pasta to pot.
Place milk in a medium saucepan and bring just to the boiling point over medium heat. Whisk in cream cheese until smooth. Reduce heat to low and whisk in feta until smooth. Whisk in yogurt and nutmeg. Pour over pasta, toss. Keep warm over low heat.
In a wok or large frying pan over medium-high heat, sauté onions and garlic in oil for 3 minutes. Add shrimp, stir-fry 5 minutes until shrimp turns pink. Remove with a slotted spoon. Add to pasta. Stir-fry broccoli rabe and spinach for 3 minutes or until wilted. Add to pasta and toss well.
Salt and pepper to taste.