Snapper Siciliano Recipe
Capellini-crusted, jumbo lump crab, Roma tomatoes & shrimp sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook capellini pasta according to package instructions until al dente. Drain and set aside.
- 2
Make the Shrimp Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and cook until pink, about 3-4 minutes. Stir in diced Roma tomatoes, salt, black pepper, and lemon juice. Cook for an additional 5 minutes until the tomatoes soften.
- 3
Prepare Snapper
Preheat the oven to 375°F (190°C). Season the snapper fillets with salt, black pepper, and lemon juice.
- 4
Assemble the Dish
Spread the cooked capellini pasta evenly on top of each snapper fillet. Top with jumbo lump crab meat and a sprinkle of fresh basil.
- 5
Bake
In a greased baking dish, place the snapper fillets and bake in the preheated oven for 15-20 minutes or until the fish is cooked through and flaky.
- 6
Serve
Remove from oven, top with shrimp sauce, and sprinkle with grated Parmesan cheese before serving.