Shrimp scampi is the ultimate Italian-American seafood dish and for good reason: it’s quick, simple and tastes fantastic. Scampi is a type of crustacean not commonly found in the US. For that reason the word “scampi” has taken on a new meaning in the states, being referred to as a style of sauce. Scampi sauce has our four favorite ingredients: butter, garlic, wine and lemon. Together they create a superhero squad ready to please everyone from picky eaters to refined palates. The sous vide shrimp are bursting with flavor and, paired with the lemon and parsley, give the dish a fresh, summery feel. Top off with freshly grated parmesan and this dish will be the star of your weeknight meal lineup.
- 6 oz. spaghetti
- 3 tbsp. butter
- 3 cloves garlic, minced
- 8 – 10 oz medium shrimp, peeled and deveined
- ¼ cup dry white wine
- Juice from 1 lemon
- ½ tsp. crushed red pepper flakes (optional)
- kosher salt
- freshly ground black pepper
- ¼ cup Freshly grated parmesan
- Small bunch fresh parsley, for garnish
Vacuum seal shrimp and place in Suvie pan. Fill the pan with enough water to cover shrimp and place into upper right zone of Suvie.
Break spaghetti in half and put in the starch pan. Load starch pan into Suvie.
Fill the reservoir with water. Enter My Cook settings and cook or schedule.
My Cook Settings
Protein: 125°F for 30 minutes
Vegetable: 0 minutes
Starch: 11 minutes
Once cook is complete remove the shrimp from the Suvie pan and discard water. Remove shrimp from vacuum sealed pack and pat dry. Pat pan dry and return shrimp to pan.
Add butter, garlic and wine to the pan and broil for 10 minutes, flipping once halfway through.
Once shrimp is finished add cooked pasta to a medium bowl.
Pour in lemon juice, red pepper flakes, and the garlic shrimp. Mix together, and season to taste with salt and pepper.
Distribute between two plates, garnish with the grated parmesan and parsley. Enjoy!