Creamy Shrimp Tagliatelle

🥘 Ingredients

• butter
  2 tbsp
• chili pepper
  1 unit
• garlic
  3 cloves
• heirloom grape tomatoes
  1 c
• lemon
  1 unit
• olive oil
  1 tbsp
• scallions
  2 stalks
• shrimp
  12 oz
• sour cream
  2 tbsp
• tagliatelle pasta
  8 oz

🍳 Cookware

• 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 a paper towel.

   garlic: 3 cloves, scallions: 2 stalks, chili pepper: 1 unit, heirloom grape tomatoes: 1 c, lemon: 1 unit, shrimp: 12 oz
2. 

   2

   Heat a drizzle of olive oil in a 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 minute . Season with salt and pepper.

   olive oil: 1 tbsp
3. 

   3

   Once water is boiling, add tagliatelle pasta to pot. If any noodles are stuck together, separate them first. Cook, stirring occasionally, until al dente ⏱️ 5 minutes . Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.

   tagliatelle pasta: 8 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. If you like it extra hot, add any remaining chili at this point.
5. 

   5

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

   butter: 2 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: 2 tbsp