Garlic Herb Shrimp with Peas

Place vacuum-sealed shrimp in a Suvie pan and cover completely with water. Place pan in the bottom zone of Suvie.

Place peas and 1/4 cup water in a second Suvie pan and place into the top zone of Suvie. Input settings, and cook now or schedule. Bottom Zone: Sous Vide at 130°F for 30 minutes. Top Zone: Steam for 15 minutes.

Place 6 oz pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Pasta, 1 cup, 10 minutes.

While the shrimp cooks, prepare the garlic sauce. Heat olive oil in a small skillet until shimmering. Add the garlic and red pepper flakes and cook, stirring constantly, until golden and fragrant, about 3 minutes.

Pour garlic oil into a large heatproof bowl. Add the herbs, stirring to incorporate.

After the shrimp have finished cooking, remove from their packaging and pat dry. Add pasta, peas, and shrimp to the bowl with the herbs, tossing to incorporate. Season to taste with salt and pepper. Divide between two bowls and serve.