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Lemon spaghetti with shrimp and crabmeat
Lemon spaghetti with shrimp and crabmeat

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We hope you got benefit from reading it, now let’s go back to lemon spaghetti with shrimp and crabmeat recipe. To cook lemon spaghetti with shrimp and crabmeat you need 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Lemon spaghetti with shrimp and crabmeat:
  1. Get Shrimp and crabmeat:
  2. Provide 2 Tbsp olive oil
  3. Prepare 12 oz large shrimp
  4. Get 12 oz imitation crabmeat
  5. Take 1/2 tsp kosher salt
  6. Get 1/4 tsp ground black pepper
  7. Take Pasta:
  8. Take 1 # thin spaghetti
  9. Take 2/3 C olive oil
  10. You need 2/3 C Parmesan, grated, extra for topping
  11. Take 1 Tbsp lemon zest
  12. Use 1/2 C lemon juice (2 large lemons if squeezed)
  13. You need 1/2 tsp kosher salt
  14. Prepare 1/4 tsp ground black pepper
  15. Take 1/3 C fresh basil, chopped
  16. You need 2 Tbsp capers, fried briefly in olive oil
Instructions to make Lemon spaghetti with shrimp and crabmeat:
  1. For the shrimp: In a medium skillet, heat olive oil over medium high heat. Sprinkle the shrimp and crabmeat with the S&P, then add to the pan in a single layer and cook for 3 minutes on each side. Set aside.
  2. For the pasta: Cook the pasta in a large pot of boiling water until tender, stirring occasionally to prevent sticking, for 8 minutes. Drain and reserve the pasta water.
  3. While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and crabmeat and some of the reserved pasta water; add 1/4C at a time as needed to moisten. (I didn't need even a 1/4C) Add the S&P and basil and toss. Garnish with fried capers and more Parmesan cheese.
  4. How to fry capers: Drain, rinse and dry capers well. Heat 1/4" vegetable oil in a small skillet over medium-high heat until shimmering. Add capers and fry for 2 minutes. They should pop open and get brown and crispy. Using a slotted spoon, remove them to a paper towel lined plate to drain. Crunch up to garnish.

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