Fresh tagliatelle, with shrimp and heirloom tomatoes.
\nPrep: 5 Cook: 20<\/p>\n
Wash and dry all produce.<\/strong> Bring a large pot of salted water<\/strong> to a boil. Mince garlic.<\/strong> Trim, then thinly slice scallions<\/strong>, keeping greens <\/strong>and whites <\/strong>separate. Finely mince chili,<\/strong><\/span> removing seeds<\/strong><\/span> and ribs<\/strong><\/span> for less heat. Halve tomatoes.<\/strong> Cut lemon<\/strong> into wedges. Rinse shrimp<\/strong> and pat dry with a paper towel.<\/p>\n Cook shrimp: <\/strong><\/p>\n Heat a drizzle of olive oil<\/strong> in a large pan over medium-high heat. Add garlic,scallionwhites, and chili<\/span> (to taste). <\/strong>Cook until fragrant, about 30 seconds. Add shrimp <\/strong>and cook, tossing, until starting to turn pink but not quite cooked through, 1- to 2-minutes. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Boil pasta: <\/strong><\/p>\n Once water<\/strong> is boiling, add tagliatelle<\/strong> to pot.<\/p>\n Tip: <\/strong>If any noodles are stuck together, separate them first.<\/p>\n Cook, stirring occasionally, until al dente, 4- to 5-minutes. Carefully scoop out and reserve \u00bc cup pasta<\/strong> cooking water<\/strong>, then drain.<\/p>\n Cook tomatoes: <\/strong><\/p>\n Meanwhile, add tomatoes<\/strong> to pan with shrimp.<\/strong> Cook, tossing, until wilted and juicy, 2- to 3-minutes. Season with salt<\/strong> and pepper.<\/strong> Remove from heat and set aside until pasta<\/strong> is ready.<\/p>\n Tip: <\/strong>If you like it spicy,<\/span> <\/strong>add any remaining chili<\/span> (to taste) <\/strong>at this point. <\/strong><\/p>\n Toss pasta:<\/strong><\/p>\n Once tagliatelle<\/strong> is done cooking, return pan with shrimp<\/strong> and tomatoes<\/strong> to medium heat and add tagliatelle<\/strong> and 2 TBS butter.<\/strong> Toss to combine and melt butter.<\/strong> Season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish and serve: <\/strong><\/p>\n Remove pan from heat and stir in sour cream,<\/strong> a squeeze of lemon,<\/strong> and as much pasta cooking water<\/strong> as needed to create a saucy<\/strong> consistency. Season with salt<\/strong> and pepper.<\/strong> Divide between plates or bowls and garnish with scallion greens.<\/strong> Serve with lemon wedges<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" with Heirloom Tomatoes, Garlic, and Chili Yield: 2 Adapted from: Hello Fresh Fresh tagliatelle, with shrimp and heirloom tomatoes. Prep: 5 Cook: 20 2cloves garlic 2scallions 4TBS sour cream 1lemon 1Thai chili 10oz heirloom grape tomatoes 12oz shrimp 8oz tagliatelle pasta salt & pepper olive oil butter Prep: 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…<\/p>\n
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