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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. You can have lemon spaghetti with shrimp and crabmeat using 16 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Lemon spaghetti with shrimp and crabmeat:
- Prepare Shrimp and crabmeat:
- Get 2 Tbsp olive oil
- You need 12 oz large shrimp
- Provide 12 oz imitation crabmeat
- You need 1/2 tsp kosher salt
- Provide 1/4 tsp ground black pepper
- Get Pasta:
- Take 1 # thin spaghetti
- Prepare 2/3 C olive oil
- You need 2/3 C Parmesan, grated, extra for topping
- Provide 1 Tbsp lemon zest
- Use 1/2 C lemon juice (2 large lemons if squeezed)
- Prepare 1/2 tsp kosher salt
- Prepare 1/4 tsp ground black pepper
- Prepare 1/3 C fresh basil, chopped
- Prepare 2 Tbsp capers, fried briefly in olive oil
Steps to make Lemon spaghetti with shrimp and crabmeat:
- 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.
- 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.
- 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.
- 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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