Capellini with Shrimp and Herb Sauce
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We bet you think this sounds fancy. We bet they'll think this tastes fancy, with its delicate lemon flavor. Well, that's the beauty of it - sounds and tastes fancy but needs no fancy work!
What You'll Need
- 1 pound capellini (angel hair pasta)
- 3 tablespoons olive oil, plus extra for tossing
- 3 tablespoons butter
- 1 pound raw shrimp, shelled and deveined
- 2 garlic cloves, minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1 tablespoon dried dillweed
- 3 1/2 cups chicken broth
- Black pepper to taste
What to Do
In a large pot of boiling salted water, cook capellini until just barely tender; drain, rinse and place in a large bowl. Toss capellini with a little olive oil to keep it from sticking together.
Meanwhile, in a large skillet, heat 3 tablespoons of olive oil and melt butter over medium heat; add shrimp and garlic and saute until shrimp just turns pink.
Stir in lemon juice, basil, parsley, oregano, dillweed, and chicken broth; reduce heat and simmer until heated through.
Pour shrimp mixture over capellini and toss gently until capellini is lightly coated. Season with pepper and serve.
LATEST TV RECIPE & VIDEO
For a fresh and quick meal, whip up our Fresh Garden Pasta! Made with all the warm weather favorites, like zucchini, summer squash, and onion chunks, our garden veggie angel pasta is a flavorful symphony of flavors. Dig in to enjoy the combination of roasted veggies that rests beautifully on top of some angel hair pasta! But the best part of this summer pasta recipe? It's totally budget-friendly! Plus, you can easily swap out your roasted veggies based on what's in your kitchen or available at the local farmer's market.