Garlic Shrimp Tagliatelle with Heirloom Tomatoes and Lemon Cream

This garlicky shrimp tagliatelle is the kind of weeknight pasta that feels bright, rich and effortless all at once. Fresh tagliatelle cooks quickly, while shrimp and grape tomatoes need only a short turn in the pan.

A little butter, sour cream, reserved pasta water and lemon create a creamy sauce that clings to the noodles without feeling heavy. Chili adds heat, scallions bring freshness and the tomatoes turn soft and juicy right in the skillet.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

9 ounce Tagliatelle PastaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry the produce. Mince the garlic. Trim and thinly slice the scallions, keeping the white and green parts separate. Finely mince the chili pepper, removing the seeds and ribs for milder heat. Halve the tomatoes and cut the lemon into wedges. Rinse the shrimp and pat very dry with paper towels.
2. Heat the olive oil in a large pan over medium-high heat. Add the garlic, scallion whites and chili to taste. Cook for about 30 seconds, stirring, until fragrant.
3. Add the shrimp to the pan and toss until they just begin to turn pink but are not fully cooked through, 1 to 2 minutes. Season with salt and pepper.
4. When the water is boiling, add the tagliatelle, separating any noodles that are stuck together first. Cook, stirring occasionally, until al dente, 4 to 5 minutes. Reserve 1/4 cup pasta cooking water, then drain.
5. While the pasta cooks, add the halved tomatoes to the pan with the shrimp. Cook, tossing, until the tomatoes soften and release their juices, 2 to 3 minutes. Season with salt and pepper. Remove the pan from the heat until the pasta is ready. For more heat, add additional minced chili to taste.
6. Return the pan with the shrimp and tomatoes to medium heat. Add the drained tagliatelle and butter. Toss until the butter melts and coats the pasta. Season with salt and pepper.
7. Take the pan off the heat. Stir in the sour cream, a squeeze of lemon juice and enough reserved pasta water to make a glossy, saucy consistency. Taste and adjust with more salt and pepper if needed.
8. Divide the pasta between plates or bowls. Garnish with the scallion greens and serve with the remaining lemon wedges for squeezing over the top.

Recipe Tips

FAQ

Can I make this shrimp tagliatelle less spicy?

Yes. Remove the seeds and ribs from the chili pepper and use only as much as you like. You can also skip adding any extra chili when the tomatoes cook.

Why do I need to reserve pasta water?

The reserved cooking water helps loosen the butter and sour cream into a saucy consistency that coats the tagliatelle.

How long does fresh tagliatelle take to cook?

In this recipe, the fresh tagliatelle cooks until al dente in 4 to 5 minutes.

When are the shrimp done?

The shrimp start in the pan for 1 to 2 minutes, then finish cooking with the tomatoes and pasta. They should turn pink and tender by the time the dish is tossed together.

What should I serve with this pasta?

The recipe is finished with scallion greens and lemon wedges, which add freshness and brightness right before serving.