Shrimp Scampi with Zucchini Noodles

60°C (140° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty

Ingredients

  • 1 lb. large white shrimp - cleaned, shelled
  • 2 tbsp olive oil
  • 2 tablespoons butter
  • 3 garlic cloves
  • 1/4 cup white wine
  • 1/4 cup water
  • 1 onion
  • 2 zucchini
  • 2 tbsp parsley
  • Juice of 1/2 lemon
  • salt and pepper to taste

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Directions

  1. Set Nomiku water bath to 60ºC (140ºF). Seal cleaned, shelled shrimp in a zip bag with water, white wine, and butter. Sous vide for 7 minutes.
  2. Cut zucchini into noodles with a mandoline or spiralizer.
  3. Heat up a pan with olive oil and cook onions until browned. Remove bag from water bath and pour the shrimp stock (but not the shrimp) into the pan with onions to deglaze, add lemon juice to the pan.
  4. Plate the zucchini noodles and top with onion reduction and sous vide shrimp. Salt and pepper to taste and garnish with parsley if desired.

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