Sous Vide Spices Shrimp Pasta



For the Shrimp

6 penaeus monodon

1/4 tsp salt

1/4 tsp white pepper

Olive oil to taste

White Wine to taste

1/8 tsp italian Mixed Spices

For the Pasta

200g pasta

90ml olive oil

4 cloves garlic, sliced

Chili peppers to taste

1/8 tsp italian mixed spices

150ml water

Salt to taste

Black pepper to taste


For the Shrimp:
Step 1:
Set the Sous Vide Precision to 140°F/60°C.

Step 2:
Season Shrimp with salt, pepper. Place in a large zipper lock with the olive oil and white wine. Place the bag in the water bath. Set the timer for 40 minutes.

Step 3:
When the timer goes off, remove the bag from the water bath and carefully remove the shrimp from the bag and pat dry. Remove skin from the shrimp and transfer to a serving plate, and serve.

For the Pasta:
Step 1:
Bring a large pot of lightly salted water to a boil.

Step 2:
Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.

Step 3:
Place the olive oil in a saute pan and heat over low heat. Add the sliced garlic and cook until they are just starting to brown. You want the flavor of the garlic in the oil, but you don’t want it too cook too long, or the garlic will become bitter. Remove from the heat. Add the chili pepper, italian mixed spices, water and pasta in the bowl of a food processor. Puree until quite smooth, 1-2 minutes or so.

Finishing Steps:
Season with salt, pepper and shrimp, mix in the ingredients, serve immediately.


Recipe Temp


Recipe Time

40 mins

Prep Time

50 mins