| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Main dish, Pasta, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | lb | Capellini (angel hair) pasta |
| 3 | tb | Olive oil |
| 3 | tb | Butter or oleo |
| 1 | lb | Raw shrimp, peeled, cleaned |
| 2 | Cloves garlic, minced | |
| 1 | ts | Lemon juice |
| 1 | tb | Fresh parsley, chopped |
| 1 | ts | Oregano |
| 1 | tb | Dill weed |
| 2 | cn | Chicken broth (10 1/2 oz) |
| Pepper to taste |
INSTRUCTIONS
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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