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Lemon spaghetti with shrimp and crabmeat
Lemon spaghetti with shrimp and crabmeat

Before you jump to Lemon spaghetti with shrimp and crabmeat recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. That has totally changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. These kinds of changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

The kitchen by itself offers you many small ways by which energy and money can be saved. Green living is not that tough. Largely, all it takes is a bit of common sense.

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

I've always had a soft spot for seafood, and shrimp, in particular, is one of my favorite seafood ingredients. This summer, as the warm weather calls for. Drain the pasta, then add to the pan with ¼ mug of pasta water and the crab, then toss everything together until well coated. Giada's Baked Salmon with Arugula Salsa Verde. Toss pasta with lemon sauce, shrimp and eserved cooking liquid, adding ¼ cup at a time as needed to moisten.

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