Capellini with shrimp & herb sauce

Yield: 4 Servings

Measure Ingredient
1 pounds Capellini (angel hair) pasta
3 tablespoons Olive oil
3 tablespoons Butter or oleo
1 pounds Raw shrimp, peeled, cleaned
2 \N 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)
\N \N 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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