Shrimp Infused Pasta Aglio e Olio with Sous Vide Salmon
A date night winner! Upgrade your run-of-the mill pasta aglio e olio by infusing the oil with shrimp shells for a seafood forward flavour.
Servings: 2
Ingredients
For the pasta
- Shrimp shells from 1/2lb of shrimp
- 150 g pasta
- 2 tbsp pasta water
- 8 tbsp olive oil
- Few cloves of garlic
- Lemon juice, salt and pepper, and chili flakes to taste
For the salmon
- 2 x 140g salmon filets
- 0.5 tsp mixed dried herbs
- Lemon juice, salt and pepper to taste
Instructions
- Sous vide salmon pieces for 1 hour at 46C/115F
- Bring salted water to a boil. Cook pasta until al dente according to package instructions.
- Drain the pasta, saving some pasta water.
- Put olive oil in the pan on medium-low heat. Once hot, sauté shrimp shells until fragrant, then discard the shells.
- In the same pan, add dried chili flakes and garlic and sweat briefly, until aromatic. Switch off the heat.
- Add the pasta, pasta water, lemon juice and herbs. Stir until well combined.
- Top pasta with the salmon, and lightly torch the salmon skin.
- Garnish with more herbs and lemon juice. Serve hot.