Lemon spaghetti with shrimp and crabmeat

Take on a Giada recipe


  1. Shrimp and crabmeat:
  2. 2 Tbsp olive oil
  3. 12 oz large shrimp
  4. 12 oz imitation crabmeat
  5. 1/2 tsp kosher salt
  6. 1/4 tsp ground black pepper
  7. Pasta:
  8. 1 # thin spaghetti
  9. 2/3 C olive oil
  10. 2/3 C Parmesan, grated, extra for topping
  11. 1 Tbsp lemon zest
  12. 1/2 C lemon juice (2 large lemons if squeezed)
  13. 1/2 tsp kosher salt
  14. 1/4 tsp ground black pepper
  15. 1/3 C fresh basil, chopped
  16. 2 Tbsp capers, fried briefly in olive oil


  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.

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