Lemon spaghetti with shrimp and crabmeat

Name: Lemon spaghetti with shrimp and crabmeat
Cuisine: American
Ingredients: Shrimp and crabmeat:; 2 Tbsp olive oil; 12 oz large shrimp; 12 oz imitation crabmeat; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1 # thin spaghetti; 2/3 C olive oil; 2/3 C Parmesan, grated, extra for topping; 1 Tbsp lemon zest; 1/2 C lemon juice (2 large lemons if squeezed); 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1/3 C fresh basil, chopped; 2 Tbsp capers, fried briefly in olive oil

kanisuroll @joym15

Naples

Take on a Giada recipe

kanisuroll @joym15

Naples

Take on a Giada recipe

Saved

Ingredients

Shrimp and crabmeat:
2 Tbspolive oil
12 ozlarge shrimp
12 ozimitation crabmeat
1/2 tspkosher salt
1/4 tspground black pepper
Pasta:
1# thin spaghetti
2/3 Colive oil
2/3 CParmesan, grated, extra for topping
1 Tbsplemon zest
1/2 Clemon juice (2 large lemons if squeezed)
1/2 tspkosher salt
1/4 tspground black pepper
1/3 Cfresh basil, chopped
2 Tbspcapers, fried briefly in olive oil

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Steps

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.