Step-by-Step Guide to Make Quick Lemon spaghetti with shrimp and crabmeat

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, lemon spaghetti with shrimp and crabmeat. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lemon spaghetti with shrimp and crabmeat is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Lemon spaghetti with shrimp and crabmeat is something which I’ve loved my entire life. They are nice and they look fantastic.

Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend. Make sure you use fresh ingredients for the best Whisk together Parmesan cheese, olive oil, lemon juice, salt, and pepper in a large bowl. Add spaghetti, shrimp, and peas to the sauce. Today I would like to share with you my Spaghetti Shrimp Scampi recipe.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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. Take Shrimp and crabmeat:
2. Take olive oil
3. Get large shrimp
4. Prepare imitation crabmeat
5. Prepare kosher salt
6. Get ground black pepper
7. Make ready Pasta:
8. Take # thin spaghetti
9. Make ready olive oil
10. Get Parmesan, grated, extra for topping
11. Take lemon zest
12. Take lemon juice (2 large lemons if squeezed)
13. Prepare kosher salt
14. Get ground black pepper
15. Make ready fresh basil, chopped
16. Make ready capers, fried briefly in olive oil

Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Place the fish on a baking dish (seam side down if rolled).

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.

Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. While the tomatoes are roasting, peel and devein the shrimp. When it shimmers, add garlic and shrimp and season with salt and freshly ground.

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