---
title: Creamy Shrimp Tagliatelle
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-shrimp-tagliatelle-5a8f0fcbae08b52f161b5832
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Shellfish
  - Eggs
  - Wheat
  - Milk
tags:
  - Spicy
  - Pasta
  - Seafood
  - Quick
rating: 4.0
rating_count: 10200
source_chef: Sara Heilman
image: "https://images.recipes.furrysalamander.com/creamy-shrimp-tagliatelle.avif"
---

Wash and dry all produce. Bring a large pot of salted water to a boil. Mince @garlic{3%cloves}. Trim, then thinly slice @scallions{2%stalks}, keeping greens and whites separate. Finely mince @chili pepper{1%unit}, removing seeds and ribs for less heat. Halve @heirloom grape tomatoes{1%cup}. Cut @lemon{1%unit} into wedges. Rinse @shrimp{12%oz} and pat dry with a paper towel.

Heat a drizzle of @olive oil{1%tbsp} 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.

Once water is boiling, add @tagliatelle pasta{8%oz} 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.

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.

Once tagliatelle is done cooking, return pan with shrimp and tomatoes to medium heat and add pasta and @butter{2%tbsp}. Toss to combine and melt butter. Season with salt and pepper.

Remove pan from heat and stir in @sour cream{2%tbsp}, 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.