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

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, lemon spaghetti with shrimp and crabmeat. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lemon spaghetti with shrimp and crabmeat is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Lemon spaghetti with shrimp and crabmeat is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have lemon spaghetti with shrimp and crabmeat using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Lemon spaghetti with shrimp and crabmeat:
  1. Get Shrimp and crabmeat:
  2. Make ready 2 Tbsp olive oil
  3. Get 12 oz large shrimp
  4. Prepare 12 oz imitation crabmeat
  5. Get 1/2 tsp kosher salt
  6. Get 1/4 tsp ground black pepper
  7. Take Pasta:
  8. Make ready 1 # thin spaghetti
  9. Get 2/3 C olive oil
  10. Make ready 2/3 C Parmesan, grated, extra for topping
  11. Prepare 1 Tbsp lemon zest
  12. Make ready 1/2 C lemon juice (2 large lemons if squeezed)
  13. Take 1/2 tsp kosher salt
  14. Take 1/4 tsp ground black pepper
  15. Take 1/3 C fresh basil, chopped
  16. Prepare 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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