Ingredients

• 1 lb Capellini (angel hair) pasta
• 3 tb Olive oil
• 3 tb Butter or oleo
• 1 lb Raw shrimp, peeled, cleaned
• 2 Cloves garlic, minced
• 1 ts Lemon juice
• 1 tb Fresh parsley, chopped
• 1 ts Oregano
• 1 tb Dill weed
• 2 cn Chicken broth (10 1/2 oz)

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.