Creamy Shrimp Tagliatelle with Heirloom Tomatoes, Garlic, and Chili

Start by washing and thoroughly drying all the produce. Then, take a large pot, add salted water to it, and bring the water to a rolling boil. Next, mince the garlic. Trim the scallions and thinly slice them, making sure to keep the greens and whites separate. Finely mince the chili, and if you prefer less heat, remove the seeds and ribs. Halve the tomatoes. Cut the lemon into wedges. Finally, rinse the shrimp and pat them dry with a paper towel.

Pour a drizzle of olive oil into a large pan and heat it over medium - high heat. Add the minced garlic, scallion whites, and chili to the pan according to your taste preference. Cook the mixture until it becomes fragrant, which should take about 30 seconds. Then, add the shrimp to the pan and cook them, gently tossing, until they start to turn pink but are not fully cooked through. This will take about 1 - 2 minutes. Season the shrimp with salt and pepper.

Once the water in the large pot is boiling, add the tagliatelle to the pot. If you notice any noodles are stuck together, separate them before adding them to the water. Cook the tagliatelle, stirring it occasionally, until it is al dente. This process will take about 4 - 5 minutes. After the tagliatelle is cooked to the right consistency, carefully scoop out and reserve ¼ cup of the pasta cooking water. Then, drain the tagliatelle.

Meanwhile, while the tagliatelle is cooking, add the halved tomatoes to the pan with the shrimp. Cook the tomatoes, tossing them gently, until they become wilted and juicy, which will take about 2 - 3 minutes. Season the tomatoes and shrimp with salt and pepper. Once done, remove the pan from the heat and set it aside until the pasta is ready. If you like your dish extra spicy, you can add any remaining chili according to your taste at this point.

Once the tagliatelle is finished cooking, return the pan with the shrimp and tomatoes to medium heat. Add the cooked tagliatelle and 2 TBSP of butter to the pan. Toss the ingredients together to combine them and melt the butter. Season the mixture with salt and pepper.

Remove the pan from the heat. Stir in the sour cream, a squeeze of lemon, and as much of the reserved pasta cooking water as needed to achieve a saucy consistency. Season the dish with salt and pepper one last time. Divide the creamy shrimp tagliatelle between plates or bowls. Garnish the dish with the scallion greens. Serve the dish with the lemon wedges on the side so you can squeeze them over the pasta as you like.