Creamy Shrimp Tagliatelle

Name: Creamy Shrimp Tagliatelle with Heirloom Tomatoes, Garlic, and Chili
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 2 clove Garlic; 2 unit Scallions; 1 unit Chili Pepper; 10 ounce Heirloom Grape Tomatoes; 1 unit Lemon; 10 ounce Shrimp; 9 ounce Tagliatelle Pasta; 4 tablespoon Sour Cream; 1 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Heirloom Tomatoes, Garlic, and Chili

Sara HeilmanPublished on February 22, 2018

4.1

(10.2K customers rated)

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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 on the count of uno, due, tre.

Tags:

Spicy

Allergens:

Shellfish

•Eggs

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

2 unit

Scallions

1 unit

Chili Pepper

10 ounce

Heirloom Grape Tomatoes

1 unit

Lemon

10 ounce

Shrimp

(Contains: Shellfish)

9 ounce

Tagliatelle Pasta

(Contains: Eggs, Wheat)

4 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3138 kJ

Calories750 kcal

Fat27 g

Saturated Fat12 g

Carbohydrate86 g

Sugar9 g

Dietary Fiber5 g

Protein50 g

Cholesterol350 mg

Sodium880 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Paper Towel

•Large Pan

•Strainer

Instructions

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, about 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.