Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, lemon spaghetti with shrimp and crabmeat. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Lemon spaghetti with shrimp and crabmeat is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Lemon spaghetti with shrimp and crabmeat is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Make ready Shrimp and crabmeat:
- Take 2 Tbsp olive oil
- Prepare 12 oz large shrimp
- Prepare 12 oz imitation crabmeat
- Prepare 1/2 tsp kosher salt
- Make ready 1/4 tsp ground black pepper
- Make ready Pasta:
- Get 1 # thin spaghetti
- Make ready 2/3 C olive oil
- Get 2/3 C Parmesan, grated, extra for topping
- Prepare 1 Tbsp lemon zest
- Make ready 1/2 C lemon juice (2 large lemons if squeezed)
- Make ready 1/2 tsp kosher salt
- Get 1/4 tsp ground black pepper
- Make ready 1/3 C fresh basil, chopped
- Prepare 2 Tbsp capers, fried briefly in olive oil
Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
Instructions to make Lemon spaghetti with shrimp and crabmeat:
- 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.
- 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.
- 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.
- 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.
When the shrimp are cooked, add lemon juice, mix once more, then. Looking for easy shrimp spaghetti recipes? Below, she shares her recipe for spaghetti squash with shrimp. I was so tired that I thought I'd have a dinner of broth and call it a day, but got a wave of inspiration when I started thinking about spaghetti squash, capers, and shrimp. This creamy lemon shrimp spaghetti recipe is easy enough to make on a weeknight and impressive enough to serve at a dinner party.
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