Preparation / Directions:
In a large pot of boiling, salted water, cook the cappelini until just barely tender; drain, rinse, and place in a large bowl. Toss the cappelini with a little olive oil to keep from sticking together.
Meanwhile, in large skillet, heat 3 tbs. olive oil and 3 tbs. 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 cappelini and toss gently until the cappelini is lightly coated. Season with pepper and serve immediately.
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