| 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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