Fettuccine Alfredo with Sous Vide Shrimp

Fettuccine Alfredo with sous vide shrimp - Sous Vide Ways

Fettuccine Alfredo with Sous Vide Shrimp

Today, we are putting a sous vide twist on an all-time classic, Fettuccine Alfredo. Fettuccine Alfredo is a flat thick pasta tossed in a rich, creamy sauce, and is loved by all near and far. In this recipe, we aim to elevate this timeless dish with plump, juicy sous vide shrimp.

This recipe is all about two things – deliciousness and simplicity. As always, creating a tasty dish is our goal here. The homemade Alfredo sauce is incredibly balanced, and pairs perfectly with succulent sous vide shrimp. Second, you can whip up this dish in about 30 minutes. This recipe is also easy to follow and doesn’t require many random ingredients.

Fettuccine Alredo with sous vide shrimp will be a home run in any event, whether it is a dinner party, romantic date or family-style meal. We hope you enjoy!

Time and Temperature

Cooking shrimp at 55C/131F for 30 minutes is our favorite time and temperature. Cooking it for 30 minutes is the sweet spot for a tender, juicy shrimp. Also, cooking at a temperature of 131F results in firm shrimp with unbelievable texture. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

Although this combination of time and temperature is our favorite, we recommend you explore different combinations to find your personal favorite. To try out other time and temperature options, check out our cooking guide here.

Fettuccine Alfredo with Sous Vide Shrimp

Course Main Course
Cuisine Italian
Keyword pasta, shrimp, sous vide
Prep Time 5 minutes
Hands-On Cook Time 15 minutes
Sous Vide Time 30 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 lb fettuccine pasta
  • 4 cloves garlic, minced
  • 1 Tbsp unsalted butter
  • 1 cup half-and-half
  • 6 Tbsp grated Parmesan cheese
  • 1 Tbsp fresh Italian parsley, chopped
  • Salt and pepper to taste

Instructions

Sous Vide Shrimp

  1. Set sous vide machine to 55C/131F.

  2. Salt the shrimp to taste. Put the shrimp in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Place in sous vide bath for 30 minutes.

  3. Remove bag from bath. Take shrimp out of the bag, and lightly season with salt to taste. Set shrimp aside.

Preparing the Fettuccine Alfredo

  1. Heat a large pot of salted water until it is boiling. Add fettuccine and cook for 8-10 minutes, or al dente. Once pasta is cooked, drain water.

  2. In a large skillet, add garlic and butter and cook for one minute. Pour in half-and-half and stir to mix ingredients. Slowly mix in Parmesan cheese one tablespoon at a time, stirring constantly. Once all Parmesan is added, salt to taste. Keep stirring sauce frequently to ensure it does not boil, until it is thickened.

  3. Once alfredo sauce has thickened, add pasta and stir until fettuccine is coated with sauce evenly. Top pasta with shrimp, garnish with chopped parsley and enjoy!

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