Creamy Shrimp Tagliatelle

Name: Creamy Shrimp Tagliatelle
Prep time: 9 min
Cook time: 11 min
Total time: 20 min
Yield: 2
Ingredients: 2 cloves Garlic; 2 Scallions; 1 Chili Pepper; 285 g Heirloom Grape Tomatoes; 1 Lemon; 285 g Shrimp; 255 g Tagliatelle Pasta; 4 tbsp Sour Cream; 1 tsp Olive Oil; 2 tbsp Butter; 1 Salt; 1 Pepper

Source: HelloFresh

Pronto! Pronto! You can make this dinner recipe with the lightning speed of an Italian race car. Thanks to fresh tagliatelle, which cooks faster than the dried kind, you arrive at al dente perfection in a matter of minutes. The shrimp and heirloom tomatoes only need a quick toss in the pan, too, becoming tender one the count of uno, due, tre.

Health score 7.1/10
20 min
Prep 9 min
Serves 2
Easy
830 kcal

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Ingredients

Garlic2 cloves
Scallions2
Heirloom Grape Tomatoes285 g
Lemon1
Shrimp285 g
Tagliatelle Pasta255 g
Sour Cream4 tbsp
Butter2 tbsp

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Chili Pepper1
Olive Oil1 tsp
Salt1
Pepper1

Method

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, removing seeds and ribs for less heat. Halve tomatoes. Cut lemon into wedges. Rinse shrimp and pat dry with a paper towel.
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.
Once water is boiling, add tagliatelle to pot. (TIP: If any noodles are stuck together, separate them first.) Cook, stirring occasionally, until al dente, 4-5 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, 2-3 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.
Once tagliatelle is done cooking, return pan with shrimp and tomatoes to medium heat and add tagliatelle and 2 TBSP butter. Toss to combine and melt butter. Season with salt and pepper.
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.

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