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Sous Vide Shrimp Pomodoro Linguine Recipe

Simple and light is the key now that summer is in full swing and the gardens are putting out tons of fresh vegetables. This pomodoro sauce is a very fast sauce to make and makes great use of the fresh tomatoes from the garden. It really highlights the flavor of the tomatoes and herbs in it. Here I pair it with sous vide shrimp but it also goes great with chicken.

You can also use other vegetables in this recipe such as squash, green beans, or mushrooms. You might have to increase the amount of tomatoes but they will all taste great, especially with the sous vide shrimp in there.

I also like to serve this with some fresh bread to really soak up all the sauce.

This recipe is adapted from our newest book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

For more sous vide recipes and tips you can get our other books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Shrimp Pomodoro Recipe

By Jason Logsdon
Published June 22, 2012
Prep Time: 15 Minutes
Cooking Time: Cooking 15 to 35 Minutes (why the range?)
Finishing Time: 30 Minutes
Temperature: 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise
Serves: 4 People

Sous Vide Shrimp Pomodoro Linguine Ingredients

Pre-Bath Ingredients


For the Shrimp

20-25 medium sized shrimp, shelled and deveined
1 tablespoon butter
1/4 teaspoon cayenne pepper, or chile powder of your choice
Salt and pepper

Finishing Ingredients


12 ounces linguine pasta, or pasta of your choice

For the Pomodoro Sauce

2 tablespoons olive oil
4 cloves garlic, minced
1/2 yellow onion, diced
4 medium to large tomatoes, diced, or a can of diced tomatoes
1 tablespoon butter
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Salt and pepper

For the Garnish

Parmesan cheese
1 tablespoon chopped basil
1 tablespoon lemon zest

Sous Vide Shrimp Pomodoro Linguine Instructions

Here I call for using fresh tomatoes but canned, diced tomatoes also work well.

Pre-Bath

Salt and pepper the shrimp, sprinkle with the cayenne pepper, then add to the sous vide pouch in a single layer. Add the butter and seal.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months or cook it right away. If you freeze the pouch be sure to thaw it in the refrigerator for 1 to 2 days before cooking or increase the cooking time to compensate.

Cooking

Preheat the water bath to 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise.

Place the sous vide shrimp pouch in the water bath and cook for 15 to 35 minutes.

Finishing the Sous Vide Shrimp Pomodoro Linguine

Bring a pot of salted water to a boil. Heat a pan over medium to medium-high heat.

Add the linguine to the water and cook until tender.

Meanwhile, make the pomodoro sauce. Add the olive oil to the pan and heat. Cook the garlic for 1 minute then add the onion and cook until it begins to soften and turn translucent. Add the tomatoes and cook for 5 to 10 minutes. Whisk in the butter, add the basil and oregano, salt and pepper to taste, then mix well.

Spoon the pasta into bowls and top with the pomodoro sauce. Take the sous vide shrimp out of the pouches and place on top of the pasta. Grate the parmesan cheese on top and sprinkle with the basil and lemon zest.

This recipe is adapted from our newest book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

For more sous vide recipes and tips you can get our other books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.
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