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Sous Vide Seafood Pasta with Creamy Pesto Recipe

Sous vide seafood pasta with creamy pesto

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This recipe is almost too easy! Sous vide excels at cooking perfectly tender calamari with no worries of turning it into rubber. I pre-cook that and combine it and some sous vide shrimp, creamy pesto sauce using store-bought pesto, and whatever pasta I have handy (though I love farfalle for this dish) and boom! Simple and delicious dinner to feed an army. This both filling and satisfying recipe is super easy to scale up or down depending on your group size.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Seafood Pasta with Creamy Pesto Recipe

  • Published: October 20, 2021
  • By Mike La Charite, CEO International Sous Vide Association
  • Total Time: 30 minutes / 2 hours
  • Cooks: 132°F (55.5&dge;C) for 30 minutes / 2 hours
  • Serves: 6

Ingredients for Sous Vide Seafood Pasta with Creamy Pesto

  • For the Calamari, Shrimp and Sausage

  • 1 lb calamari tubes, sliced into 1/4" - 1/2" rings
  • 1.5 - 2 lbs shrimp, peeled and de-veined
  • Salt and white pepper
  • Granulated garlic
  • Powdered lemon peel
  • 6 links chicken sausage, pre-cooked and sliced into thin rounds
  • For the Pasta

  • 1 lb farfalle pasta
  • 1.5 cups premade pesto
  • 1/2 - 1 cup whipping cream depending on consistency desired
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 6 oz shiitake or cremini mushrooms, roughly chopped (optional)
  • 1 jar sundried tomatoes, drained and julienned
  • 1/2 cup white wine
  • OPTIONAL - Freshly grated parmesan cheese
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Cooking Instructions for Sous Vide Seafood Pasta with Creamy Pesto

For the Calamari, Shrimp and Sausage

Set your water bath to 132°F (55.5&dge;C). Season seafood with salt, white pepper, granulated garlic and powdered lemon peel. Bag calamari and shrimp separately, and return shrimp to the fridge. Drop the calamari into the bath and cook for 2 hours.

Approximately 20 - 30 minutes before the calamari is done, remove the shrimp from the fridge and add to the water bath. You can also bag the sausage and drop in the same bath to heat for the last 10 minutes (it's already fully cooked).

For the Pasta

Meanwhile, boil the pasta in salted water until just before al dente (1 - 2 mins less than package instructions). Drain, coat with a little olive oil to prevent sticking, and set aside. This can be done ahead and pasta can be chilled in the fridge until ready to use. Reserve 1/2 to 1 cup of the starchy pasta water in case you want to thin out the sauce.

For the Creamy Pesto Sauce

About 10 minutes before the seafood is done, heat 1 tablespoon olive oil in a large sauté pan over medium high heat. Add the shallot and cook for 1 min until softened. Add the garlic and cook for 30 seconds - 1 min, just to brown it lightly. Now add the chopped mushrooms and cook until they release their liquid and begin to brown.

Once the mushrooms are nicely browned, add the white wine and reduce (it will happen quickly).

Add the pesto and whipping cream to the mushrooms and stir well to combine.

To Finish

Once combined, add the pasta. Mix well until the pasta is coated with the sauce.

At this point, if needed, you can add some of the reserved pasta water until you reach your desired sauce consistency.

Remove the pan from the heat and add the seafood and sausage. Stir just until everything is well coated, then remove to a bowl or platter.

If desired, garnish with parmesan cheese before serving.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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All tags for this article: ISVA Sous Vide Recipe Collection, Sauce, Shrimp, Sous Vide Pasta , Sous Vide Recipes, Sous Vide Seafood , Sous Vide Shrimp

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