Capellini with Shrimp & Herb Sauce
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, capellini
|
* |
| 3 | tablespoons |
olive oil
|
|
| 3 | tablespoons |
butter
|
|
| 1 | pound |
shrimp
raw, peeled, cleaned |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
oregano
|
|
| 1 | tablespoon |
dill weed
|
|
| 10 ½ | ounces |
chicken broth
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, capellini
|
* |
| 45 | ml |
olive oil
|
|
| 45 | ml |
butter
|
|
| 453.6 | g |
shrimp
raw, peeled, cleaned |
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
lemon juice
|
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
oregano
|
|
| 15 | ml |
dill weed
|
|
| 303.5 | ml/g |
chicken broth
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
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 large. skillet, heat 3 tablespoons olive oil and 3 tablespoons butter over med heat; add shrimp and garlic and sauté 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.
