Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, lemon spaghetti with shrimp and crabmeat. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend. Fettucine with Shrimp in a Garlic-Lemon Sauce Recipe. Make sure you use fresh ingredients for the best Whisk together Parmesan cheese, olive oil, lemon juice, salt, and pepper in a large bowl.
Lemon spaghetti with shrimp and crabmeat is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Lemon spaghetti with shrimp and crabmeat is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook lemon spaghetti with shrimp and crabmeat using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lemon spaghetti with shrimp and crabmeat:
- Get Shrimp and crabmeat:
- Get 2 Tbsp olive oil
- Take 12 oz large shrimp
- Prepare 12 oz imitation crabmeat
- Prepare 1/2 tsp kosher salt
- Take 1/4 tsp ground black pepper
- Get Pasta:
- Prepare 1 # thin spaghetti
- Get 2/3 C olive oil
- Make ready 2/3 C Parmesan, grated, extra for topping
- Prepare 1 Tbsp lemon zest
- Get 1/2 C lemon juice (2 large lemons if squeezed)
- Prepare 1/2 tsp kosher salt
- Prepare 1/4 tsp ground black pepper
- Prepare 1/3 C fresh basil, chopped
- Take 2 Tbsp capers, fried briefly in olive oil
Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika. This creamy lemon shrimp spaghetti recipe is easy enough to make on a weeknight and impressive enough to serve at a dinner party.
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.
Ok so, this dish isn't exactly health food, but the occasional treat is fine. 😉 I made this creamy lemon garlic shrimp pasta with spaghetti, but you could definitely sub. Drain the pasta, then add to the pan with ¼ mug of pasta water and the crab, then toss everything together until well coated. Kamut Spaghetti Shrimp Lemons Italian Noodles Pasta Healthy Dinner Weeknight Dinner Californian Comfort Food Pescatarian Easy. Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you'll first want to store your shrimp in the coldest part of your fridge.
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