Sous Vide Butter Poached Shrimp Pasta | StudioKitchen

Sous Vide Butter Poached Shrimp Pasta

Unique Recipe by Emily Farris Adn Jeff Akin :

15 shrimps deveined
four tablespoon unsalted butter
Kosher salt and freshly floor pepper
1 pound dried spaghetti
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
half of teaspoon pink pepper flakes
half of cup reserved pasta water
1 shallot thinly sliced
2 garlic heads thinly sliced
2 tablespoons minced chives (optionally available)
2 tablespoons chopped parsley (optionally available)

1. Pre-heat your Sous Vide to 135°F
2. Mix shrimp and butter vacuum seal or Ziploc luggage
three. Place the luggage into the Sous Vide for 30 minutes
four. Within the meantime cook dinner your pasta to al dente

1. Preheat a non-stick pan over medium warmth
2. Mix contents of the bag, pasta water, lemon zest, lemon juice, shallots, garlic, and pink pepper flakes.
three. Add pasta noodles
four. Proceed to cook dinner till liquids scale back into thick sauce
5. Switch to plate and serve with minced chives and chopped parsley

1. Dicing the butter helps distribute the butter extra evenly within the sous vide.
2. Subsequent time, I would take into account reserving the shrimp on the aspect and including it in with the pasta noodles.

Anova Culinary Bluetooth Precision Cooker (

Filmed on iPhone 6 Plus utilizing Limostudio 700 Lighting equipment (

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