Capellini with shrimp & herb sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | teaspoon | Oregano |
| 1 | tablespoon | Dill weed |
| 2 | cans | Chicken broth (10 1/2 oz) |
| Pepper to taste | ||
Directions
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.