Sous Vide Butter Poached Shrimp with Spaghetti, Lemon, and Chives
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 6
1 1/2 pounds jumbo shrimp (16-20 per pound), peeled and deveined
4 tablespoons unsalted butter, diced
Kosher salt and freshly ground black pepper
1 pound dried spaghetti
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/2 teaspoon red pepper flakes
2 tablespoons minced chives
Set the Anova Sous Vide Precision Cooker to 135°F (57.2°C).
Combine the shrimp and butter in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath and set aside.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about for 10 minutes. Reserve about 1/2 cup pasta cooking water and drain spaghetti. Return spaghetti to the pot.
Add the lemon juice, lemon zest, red pepper flakes, shrimp and butter from the bag, and pasta cooking liquid. Set pot over medium heat and cook, stirring constantly, until sauce thickens.
Remove from the heat and stir in the chives. Season to taste with salt and pepper and serve.