Recipe of Award-winning Lemon spaghetti with shrimp and crabmeat

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lemon spaghetti with shrimp and crabmeat. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lemon spaghetti with shrimp and crabmeat is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Lemon spaghetti with shrimp and crabmeat is something that I have loved my whole life. They’re nice and they look wonderful.

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