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Before you jump to Lemon spaghetti with shrimp and crabmeat recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.
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We hope you got benefit from reading it, now let’s go back to lemon spaghetti with shrimp and crabmeat recipe. You can cook lemon spaghetti with shrimp and crabmeat using 16 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Lemon spaghetti with shrimp and crabmeat:
- Prepare of Shrimp and crabmeat:.
- Provide 2 Tbsp of olive oil.
- Get 12 oz of large shrimp.
- You need 12 oz of imitation crabmeat.
- Get 1/2 tsp of kosher salt.
- Take 1/4 tsp of ground black pepper.
- Use of Pasta:.
- Use 1 of # thin spaghetti.
- Provide 2/3 C of olive oil.
- Get 2/3 C of Parmesan, grated, extra for topping.
- Get 1 Tbsp of lemon zest.
- You need 1/2 C of lemon juice (2 large lemons if squeezed).
- Provide 1/2 tsp of kosher salt.
- Use 1/4 tsp of ground black pepper.
- Use 1/3 C of fresh basil, chopped.
- Get 2 Tbsp of capers, fried briefly in olive oil.
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..
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