Capellini With Shrimp & Herb Saucemain dish, pasta, seafood 1 lb capellini (angel hair) pasta 3 tablespoon olive oil 3 tablespoon butter or oleo 1 lb 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 can chicken broth (10 1/2 oz) 1 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. |
