Recipe of Perfect Lemon spaghetti with shrimp and crabmeat

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