Creamy Shrimp Tagliatelle

🥘 Ingredients

• butter
  4 tbsp
• chili pepper
  2 unit
• garlic
  4 clove
• heirloom grape tomatoes
  20 oz
• lemon
  1 unit
• olive oil
  2 tsp
• paper towels
• pepper
• salt
• scallions
  4 unit
• shrimp
  20 oz
• sour cream
  1/2 c
• tagliatelle pasta
  18 oz

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Mince garlic . Trim, then thinly slice scallions , keeping greens and whites separate. Finely mince chili pepper , removing seeds and ribs for less heat. Halve heirloom grape tomatoes . Cut lemon into wedges. Rinse shrimp and pat dry with paper towels .

   garlic: 4 clove, scallions: 4 unit, chili pepper: 2 unit, heirloom grape tomatoes: 20 oz, lemon: 1 unit, shrimp: 20 oz, paper towels
2. 

   2

   Heat a drizzle of olive oil in large pan over medium-high heat. Add garlic, scallion whites, and chili (to taste). Cook until fragrant, ⏱️ 30 seconds . Add shrimp and cook, tossing, until starting to turn pink but not quite cooked through, 1-2 minutes. Season with salt and pepper .

   olive oil: 2 tsp, salt, pepper
3. 

   3

   Once water is boiling, add tagliatelle pasta to pot. (TIP: If any noodles are stuck together, separate them first.) Cook, stirring occasionally, until al dente, ⏱️ 5 minutes . Carefully scoop out and reserve 1/4 cup pasta cooking water, then drain.

   tagliatelle pasta: 18 oz
4. 

   4

   Meanwhile, add tomatoes to pan with shrimp. Cook, tossing, until wilted and juicy, ⏱️ 3 minutes . Season with salt and pepper. Remove from heat and set aside until pasta is ready. TIP: If you like it extra hot, add any remaining chili (to taste) at this point.
5. 

   5

   Once tagliatelle is done cooking, return pan with shrimp and tomatoes to medium heat and add tagliatelle and butter . Toss to combine and melt butter. Season with salt and pepper.

   butter: 4 tbsp
6. 

   6

   Remove pan from heat and stir in sour cream , a squeeze of lemon, and as much pasta cooking water as needed to reach a saucy consistency. Season with salt and pepper. Divide between plates or bowls and garnish with scallion greens. Serve with lemon wedges on the side for squeezing over.

   sour cream: 1/2 c