Shrimp Infused Pasta Aglio e Oilo with Sous Vide Salmon

Alright, let's elevate the classic Aglio e Olio with some succulent shrimp infusion and perfectly cooked sous vide salmon. This recipe delivers a sophisticated yet approachable dish that's bursting with flavor.

Shrimp Infused Pasta Aglio e Olio with Sous Vide Salmon

Yields: 2 servings Prep Time: 30 minutes Cook Time: 45 minutes (includes sous vide time)

Ingredients:

• For the Shrimp Infusion:

  • 1 pound large shrimp, peeled and deveined, shells reserved
  • 4 cloves garlic, thinly sliced
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup dry white wine (optional, but recommended for depth of flavor)
  • 1 lemon, zested and juiced (half the zest for the infusion, half for finishing)
  • Salt and freshly ground black pepper to taste

• For the Pasta Aglio e Olio:

  • 8 ounces (about half a pound) spaghetti or linguine
  • 1/4 cup reserved shrimp infused olive oil (from above)
  • 2 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes (adjust to your heat preference)
  • 1/4 cup reserved pasta water
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese (optional)

• For the Sous Vide Salmon:

  • 2 (6-ounce) salmon fillets, skin on or off (your preference)
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon zest (reserved from above)
  • 1/4 teaspoon dried dill
  • Salt and freshly ground black pepper to taste

Equipment:

• Sous Vide Immersion Circulator
• Vacuum Sealer or Ziplock bags (water displacement method)
• Large pot for pasta
• Large skillet or sauté pan
• Small saucepan for shrimp infusion

Instructions:

1. Prepare the Shrimp Infusion (Approx. 15 minutes):

*   In a small saucepan, combine the shrimp shells, olive oil, sliced garlic, red pepper flakes, and white wine (if using).
*   Heat over medium-low heat, stirring occasionally, until the garlic is fragrant and lightly golden and the oil is infused with the shrimp aroma (about 10-15 minutes). *Be careful not to burn the garlic.*
*   Remove from heat and strain the oil through a fine-mesh sieve into a heatproof bowl. Discard the shrimp shells and garlic.
*   Stir in half of the lemon zest and salt/pepper to taste.

2. Sous Vide Salmon (Approx. 45 minutes):

*   Preheat the water bath to 125°F (52°C) for medium-rare salmon or 130°F (54°C) for medium. Adjust temperature based on your desired doneness.
*   Pat the salmon fillets dry with paper towels. Season with salt, pepper, dill, remaining lemon zest, and drizzle with olive oil.
*   Vacuum seal each fillet individually or place them in a Ziplock bag, removing as much air as possible using the water displacement method.
*   Submerge the sealed salmon fillets in the preheated water bath.
*   Cook for 30-40 minutes for fillets about 1 inch thick.  Adjust cooking time for thicker fillets.
*   Remove the salmon from the water bath. If desired, sear the salmon skin-side down in a hot pan with a little oil for a crispy skin. Be careful not to overcook.

3. Cook the Pasta (Approx. 10 minutes):

*   Bring a large pot of salted water to a boil.
*   Add the pasta and cook according to package directions until al dente.
*   Reserve about 1/2 cup of pasta water before draining. Drain the pasta and set aside.

4. Prepare the Aglio e Olio Sauce (Approx. 5 minutes):

*   While the pasta is cooking, heat 1/4 cup of the shrimp-infused olive oil in a large skillet over medium heat.
*   Add the remaining sliced garlic and red pepper flakes. Sauté until the garlic is fragrant and lightly golden (about 1-2 minutes). Again, watch carefully to avoid burning.
*   Add the cooked pasta to the skillet. Toss to coat well with the oil and garlic.
*   Add a splash of the reserved pasta water to create a light sauce that clings to the pasta. Continue to toss.

5. Assemble and Serve (Approx. 5 minutes):

*   Remove the salmon from the bag and pat dry.
*   Divide the pasta aglio e olio between two plates.
*   Place a sous vide salmon fillet on top of each serving of pasta.
*   Garnish with chopped fresh parsley, a squeeze of lemon juice, and grated Parmesan cheese (if using).
*   Drizzle with a little extra shrimp-infused olive oil if desired.

Chef's Notes and Tips:

• Spice Level: Adjust the amount of red pepper flakes to your desired heat preference.
• Shrimp Quality: The quality of the shrimp shells will impact the flavor of the infused oil. Use fresh, high-quality shrimp.
• Salmon Doneness: Use a precise thermometer to ensure the salmon reaches your desired doneness.
• Crispy Skin: If you like crispy salmon skin, pat the skin dry before searing and use high heat. Press down on the fillet with a spatula to ensure even contact with the pan.
• Vegetarian Option: Omit the salmon and shrimp infusion for a classic Vegetarian Aglio e Olio. You can add roasted vegetables like zucchini or bell peppers to enhance the dish.

Enjoy your exquisite Shrimp Infused Pasta Aglio e Olio with Sous Vide Salmon! Buon appetito!