How to Cook Appetizing Lemon spaghetti with shrimp and crabmeat

Lemon spaghetti with shrimp and crabmeat. Bring a large pot of lightly salted water to a boil. While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. One of the easiest pasta seafood dishes I make.

I just love the simplicity and it's full of flavor and so delicious. This seafood pasta is the best ever and I am a huge fan of this dish. Add the broth, crab and lemon juice. You can have Lemon spaghetti with shrimp and crabmeat using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Lemon spaghetti with shrimp and crabmeat

1. Prepare of Shrimp and crabmeat:.
2. It's 2 Tbsp of olive oil.
3. You need 12 oz of large shrimp.
4. It's 12 oz of imitation crabmeat.
5. It's 1/2 tsp of kosher salt.
6. Prepare 1/4 tsp of ground black pepper.
7. It's of Pasta:.
8. You need 1 of # thin spaghetti.
9. You need 2/3 C of olive oil.
10. Prepare 2/3 C of Parmesan, grated, extra for topping.
11. It's 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. It's 1/3 C of fresh basil, chopped.
16. It's 2 Tbsp of capers, fried briefly in olive oil.

Lemon Shrimp Pasta in Garlic White Wine Sauce: extremely easy and restaurant-style shrimp pasta recipe bursting with flavors. It has a lemony garlic white wine sauce and is perfect for a cozy meal. It's been long since I posted a pasta recipe and this lemon shrimp pasta has been one of our most sought special occasion treat. Lemon spaghetti with shrimp and crabmeat step by step.

Lemon spaghetti with shrimp and crabmeat step by step

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..

For the shrimp: In a medium skillet, heat olive oil over medium high heat. For the pasta: Cook the pasta in a large pot of boiling water until tender. Be careful not to cook completely. Remove crab and shrimp from the pan. West Coast Dungeness crab and Meyer lemons, both in season now, come together deliciously in this special-occasion pasta.