Capellini with Shrimp and Herb Sauce
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INGREDIENTS 1 pound capellini, (angel hair) pasta
3 tablespoons olive oil
3 tablespoons butter
1 pound raw shrimp, peeled and deveined
2 cloves garlic, minced
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon oregano
1 tablespoon dill weed
1 tablespoon fresh basil, finely sliced
2 cans chicken broth, 10-˝ ounces each
Pepper to tasteIn 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 a large skillet, heat 3 tablespoons olive oil and 3 tablespoons butter over medium heat; add shrimp and garlic and sauté until the shrimp just turns pink.
Stir in lemon juice, basil, parsley, oregano, dill weed, and chicken broth; reduce the heat to a 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.
Serves 4