Ingredients
- 2 garlic (cloves)
- 250 gr shrimp (raw)
- 200 gr capellini
- 45 gr butter
- 45 ml olive oil
- 5 ml lemon juice
- 5 gr dill weed
- 2 gr parsley (fresh)
- 2 gr oregano
- 2 packages chicken broth
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.