One thing my family loves is Shrimp, especially my son Kyle. So when I go through the trouble of making Shrimp I have to make sure it will be good enough for Kyle and my family. Cooking it Sous Vide guarantees it will come out perfectly cooked. Serving it on some pasta with sauteed vegetables and my wife's homemade Lemon Cream Sauce takes it to the next level. Let me show you how easy it is to make.
Ingredients:
2 pounds Shrimp
8 Tablespoons of Butter
Garlic Lovers Seasoning from Luvafoodie
Pasta of your choice
Sliced Zucchini & Mushrooms
Lemon Cream Sauce:
1 stick of Butter
1 Tablespoon of minced Garlic
1 Rosemary Twig
1 cup Heavy Cream
1 cup Half & Half
Juice from one Lemon
1/2 cup of Parmesan Cheese
Place Shrimp in a Ziploc Freezer Bag. Season with Garlic Lovers Seasonings. Add 8 Tablespoons of Butter. Sous vide cook at 136 degrees for 30-40 minutes. When done remove the shrimp from the bag, making sure to keep the liquid. Set aside.
Next place some Olive Oil in a frying pan, add the minced Garlic. Saute for a minute or so. Next add the liquid from the sous vide bag and simmer for a few minutes.
Saute the Shrimp in batches for a few minutes and coat with the Garlic sauce. Remove after a few minutes being careful not to overcook the Shrimp.
Lemon Cream Sauce:
Place a stick of Butter in a saucepan and melt. Add the remaining liquid from the frying pan you cooked the Shrimp in. Simmer and throw in the Rosemary, Heavy Cream and Half and Half. Season with some Salt and Pepper. Add the juice from one Lemon and the Parmesan Cheese and simmer while stirring until sauce thickens.
Serve the Shrimp on some pasta with some sauteed Vegetables and top with the Lemon Cream Sauce. Enjoy!
Watch my video below to see how I made this recipe step by step.