|1 pounds||Capellini (angel hair) pasta|
|3 tablespoons||Olive oil|
|3 tablespoons||Butter or oleo|
|1 pounds||Raw shrimp, peeled, cleaned|
|2||Cloves garlic, minced|
|1 teaspoon||Lemon juice|
|1 tablespoon||Fresh parsley, chopped|
|1 tablespoon||Dill weed|
|2 cans||Chicken broth (10 1/2 oz)|
|Pepper to taste|
In a large pot of boiling, salted water, cook the capellini until just barely tender; drain, rinse, and place in a large bowl. Toss the capellini with a little olive oil to keep from sticking together.
Meanwhile, in lge. skillet, heat 3 tbs. olive oil and 3 tbs. butter over med heat; add shrimp and garlic and saute until the shrimp just turns pink.
Stir in lemon juice, basil, parsley, oregano, dillweed, and chicken broth; reduce the heat and simmer until heated through.
Pour the shrimp mixture over the capellini and toss gently until the capellini is lightly coated. Season with pepper and serve immediately.
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