Garlic Butter Shrimp Scampi with White Wine

Pat shrimp dry and season with 1 tsp kosher salt and black pepper

Place shrimp in a vacuum-seal bag or zip-top bag with 2 tbsp olive oil and half the garlic slices

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 137°F (58°C)

Submerge sealed bag in water bath, ensuring shrimp are in a single layer if possible

Cook for 20 min for perfectly snappy shrimp

While shrimp cook, bring a large pot of salted water to boil for pasta

Cook pasta according to package directions until al dente, reserve 1 cup pasta water, then drain

When shrimp cook time is complete, remove from bag and pat dry (reserve any liquid from bag)

Heat a large skillet over medium heat, add 2 tbsp butter

Add remaining garlic slices and red pepper flakes, sauté until fragrant, about 1 min

Add white wine and cook until reduced by half, about 2 min

Add lemon juice, remaining 2 tbsp butter, and any reserved shrimp liquid

Swirl pan to emulsify butter into sauce

Add cooked shrimp to sauce and toss gently to coat, cook for 30 sec

Add cooked pasta to the skillet with 1/4 cup reserved pasta water

Toss everything together until pasta is well coated, adding more pasta water if needed

Remove from heat, stir in chopped parsley, 2 tbsp olive oil, and lemon zest

Season with remaining 1 tsp salt if needed

Serve immediately with freshly grated Parmesan and lemon wedges