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.
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