How to Make Ultimate Lemon spaghetti with shrimp and crabmeat Easy

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We hope you got insight from reading it, now let's go back to lemon spaghetti with shrimp and crabmeat recipe. To cook lemon spaghetti with shrimp and crabmeat you need 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Lemon spaghetti with shrimp and crabmeat:

1. Provide of Shrimp and crabmeat:.
2. You need 2 Tbsp of olive oil.
3. Use 12 oz of large shrimp.
4. Get 12 oz of imitation crabmeat.
5. Prepare 1/2 tsp of kosher salt.
6. Use 1/4 tsp of ground black pepper.
7. Get of Pasta:.
8. Get 1 of # thin spaghetti.
9. You need 2/3 C of olive oil.
10. Provide 2/3 C of Parmesan, grated, extra for topping.
11. Get 1 Tbsp of lemon zest.
12. You need 1/2 C of lemon juice (2 large lemons if squeezed).
13. You need 1/2 tsp of kosher salt.
14. Prepare 1/4 tsp of ground black pepper.
15. Use 1/3 C of fresh basil, chopped.
16. Use 2 Tbsp of 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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