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5 from 1 vote

Sous Vide Creamy Shrimp Skillet

Juicy sous vide shrimp in a creamy parmesan sauce. Serve with crusty bread or pasta.
Course: Main Course

Ingredients

  • 1 lb raw jumbo shrimp (cleaned, tail on)
  • 1 tbsp butter
  • Half lemon sliced
  • 1/4 tsp salt

For the sauce

  • 1 tbsp butter
  • 1/2 cup chopped onion
  • 4-5 garlic cloves, chopped
  • 1 tsp italian seasoning
  • Salt
  • 1 cup heavy cream
  • 1/4 cup grated parmesan cheese

Instructions

Cooking Shrimp Using Sous Vide (Ignore if you dont want to use sous vide, see note1)

  • Place the shrimp along with butter, salt and lemon slices in a ziploc bag. Press down and seal while removing out all the air.
  • Set up the sous vide stick in a 6 qt pot filled with water. Select the shrimp recipe from sous smart panel. Or set at 130F for 35 minutes. Lower the ziploc bag into the water bath, clip to secure the bag to the side of the pot. Cook till sous vide session is finished.
  • Once the shrimp is cooked, the ziplog bag will have juices. Reserve the juices.

Make the Cream sauce

  • While the shrimp is cooking, make the cream sauce. Melt the butter over medium- high heat in a large skillet.
  • Add the onion and cook for 3 minutes until transculent. Next, add the garlic, sprinkle the italion seasoning and saute for 15 seconds.
  • Add the cream and simmer for 2 minutes. Dont let the cream boil.
  • Carefully add the shrimp along with all the juices from the bag into the skillet. If using spinach or peas, add right now. Mix gently and let cook for 1-2 minutes. Add the parmesan cheese,mix everything, taste and add the salt and pepper(if you wish)
  • Immediatley take off the heat, sprinkle parsley or cilantro and serve with bread or boiled pasta.

Notes

  1. Sear the shrimp on both sides for 2 minutes in 1 tbsp butter in a medium hot skillet at the start of cooking. Once seared, take out in a plate, add second tablespoon of butter and proceed to make the sauce as in the recipe. 
  2. If you are not using sous vide, you might need to add 1/4 to 1/3 cup chicken stock to the sauce to thin it out a bit right when you add cream along with some lemon juice. 
  3. Add a 1/2 teaspoon of chili flakes to add a nice kick to the sauce if desired.