This is one of my go to weekday meals when I feel like I have no time to cook. Not only is it simple but its got a ton of flavor and filling. I first got the recipe for the zucchini noodle scampi from Erin over at Well Plated, but have since come to cooking the shrimp using the Sous Vide. The first couple times I made this dish I either under or overcooked the shrimp and I could never time it right with the zucchini noodles. Cooking the shrimp Sous Vide has been a total game changer for me as they come out perfect every time.
🔪Prep Time 15 minutes
👨🍳Cooking Time 15 minutes
🛁Sous Vide Time 30 minutes @130F/54C
🍤 Total Time 45 minutes
- 1/2 Lb shrimp (fresh or frozen)
- 1/2 Lemon
- Salt to taste
- 1/2 tsp baking soda
- Olive oil
- 1 lemon, juiced/zested
- 1 shallot, diced
- 3 garlic cloves, diced
- Red pepper flakes
- Salt and ground black pepper
- 1/4 cup Chicken stock
- 10oz zucchini noodles
- finely chopped parsley to garnish
- 1 TBSP Butter
Start by prepping your shrimp. Since time is precious for me I always keep a lb or 2 of frozen shrimp in the freezer so I can have an easy meal for the week. Of course you can always use fresh shrimp too but the frozen are just fine. After I thaw the shrimp I employ a technique I learned from Kenji Lopez of Serious Eat where he uses baking soda (tsp per lb) about 30 minutes before he cooks them. This is supposed to make them plump up in the Sous Vide.
I have found that shrimp take very well to aromatics, so for this cook, I use salt and 1/2 of a lemon to give it a little of the flavor that I lose not cooking it in the pot with the zucchini sauce. I also add olive oil to the bag so the shrimp do not stick together.
In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.
Set your Sous Vide cooker to 130F/54C and place bags in bath for about 30 min.
While the shrimp cook, we get started on the sauce. The Prep is pretty straight forward and it starts coming together real fast.
I start off by heating my Cast Iron Skillet on medium. I then add in my butter, shallots, and garlic cooking them for about 2-3 minutes. Till translucent and fragrant. Then add stock, red pepper flakes, salt/pepper and lemon zest, let simmer for another 4-5 minutes.
At the same time this is going on, I heat another pan to medium and add my zucchini noodles, just barely warming them up. In the beginning, I had a terrible habit of making mushy Zucchini noodles so now I err on the side the side of just warm. In this pan, I then squeeze the other lemon over top of the noodles. Then move the noodles over to the cast iron sauce and toss.
By now, your shrimp are just finishing up and they are going to be the most simple here. If you do not feel like drying them off, they can come right out of the bath and into the cast iron (which I did here).
Combine everything, toss, garnish with parsley, and you have perfectly cooked Sous Vide Shrimp Scampi.
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