Imagine transforming ordinary shrimp into a melt-in-your-mouth delicacy that rivals top-tier restaurant cuisine - all without leaving your kitchen! This sous vide butter poached shrimp with spaghetti recipe is about to revolutionize your home cooking, delivering restaurant-grade flavors with minimal effort. Prepare to impress your dinner guests and elevate your culinary skills with this surprisingly simple yet incredibly luxurious dish that combines tender, perfectly cooked shrimp with silky spaghetti and bright, zesty notes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 cup unsalted butter
- 1 lemon, zested and juiced
- 1/2 cup chives, chopped
- 8 ounces spaghetti
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel and devein the shrimp if not already done. Zest and juice the lemon, and chop the chives. Set aside.
- Fill a large pot or sous vide container with water and preheat your sous vide immersion circulator to 140°F (60°C).
- In a medium saucepan, melt the unsalted butter over low heat. Once melted, add the lemon juice and zest, stirring to combine. Season with salt and pepper to taste.
- Place the peeled and deveined shrimp into a vacuum-sealable bag or a resealable zip-top bag. Pour the melted butter mixture over the shrimp, ensuring they are evenly coated.
- If using a vacuum-sealable bag, vacuum seal the bag according to the manufacturer's instructions. If using a zip-top bag, use the water displacement method to remove as much air as possible before sealing the bag.
- Once the sous vide water bath has reached the desired temperature, submerge the bag of shrimp into the water. Cook for 45 minutes.
- While the shrimp are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the spaghetti.
- After the shrimp have finished cooking, carefully remove the bag from the water bath. Open the bag and gently transfer the shrimp along with the butter mixture into a large mixing bowl.
- Add the cooked spaghetti to the bowl with the shrimp and butter. Toss gently to combine, adding reserved pasta water as needed to create a light sauce that coats the spaghetti.
- Finally, fold in the chopped chives and adjust seasoning with additional salt and pepper if necessary.
- Serve the sous vide butter poached shrimp and spaghetti immediately, garnished with extra chives and lemon zest if desired.
Tips
- Temperature Precision is Key: Use an accurate sous vide immersion circulator and ensure water temperature is exactly 140°F for optimal shrimp texture.
- Bag Technique Matters: Remove as much air as possible when sealing to prevent uneven cooking and ensure even butter infusion.
- Don't Overcook: 45 minutes is the sweet spot - any longer can make shrimp rubbery.
- Pasta Water Magic: Always reserve some pasta water to help create a silky, emulsified sauce that clings perfectly to spaghetti.
- Fresh Ingredients Make a Difference: Use fresh, high-quality shrimp and just-picked chives for maximum flavor impact.
- Seasoning Technique: Season in layers - salt the pasta water, season the butter mixture, and taste-adjust at the final tossing stage.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 30g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 250mg
