Capellini With Shrimp And Herb Sauce

• 1 lb. capellini (angel hair pasta)
• 3 Tbsp. olive oil (extra for tossing)
• 3 Tbsp. butter
• 1 lb. raw shrimp, shelled and deveined
• 2 garlic cloves, minced
• 1 tsp. fresh lemon juice
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. dried dill weed
• 2 cans (10 1/2 oz. each) chicken broth
• pepper to taste

1. Cook capellini until barely tender, drain, rinse and place in large bowl.
2. Toss capellini with little olive oil to keep from sticking together.
3. Meanwhile, in large skillet, heat 3 tablespoons of olive oil and melt the butter over medium heat; add shrimp and garlic and saute until shrimp just turns pink.
4. Stir in lemon juice, basil, parsley, oregano, dill weed and chicken broth; reduce the heat and simmer until heated through.
5. Pour the shrimp mixture over the capellini and toss gently until the capellini is lightly coated.
6. Season with pepper and serve.

capellini, olive oil, butter, shrimp, garlic, lemon juice, basil, oregano, parsley, dill weed, chicken broth, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=923379 (may not work)