Title: Capellini with shrimp and herb sauce
 Categories: Main dish, Pasta, Seafood
      Yield: 4 Servings
 
      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.