How to Make Speedy Lemon spaghetti with shrimp and crabmeat

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, lemon spaghetti with shrimp and crabmeat. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Lemon spaghetti with shrimp and crabmeat is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Lemon spaghetti with shrimp and crabmeat is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook lemon spaghetti with shrimp and crabmeat using 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. Take 2 Tbsp olive oil
3. Get 12 oz large shrimp
4. Take 12 oz imitation crabmeat
5. Make ready 1/2 tsp kosher salt
6. Get 1/4 tsp ground black pepper
7. Make ready 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. Take 1 Tbsp lemon zest
12. Get 1/2 C lemon juice (2 large lemons if squeezed)
13. Prepare 1/2 tsp kosher salt
14. Get 1/4 tsp ground black pepper
15. Get 1/3 C fresh basil, chopped
16. Prepare 2 Tbsp capers, fried briefly in olive oil

Steps 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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