Capellini with Shrimp and Herb Sauce
Nutrition
Calories: 506 kcalCarbohydrates: 66 gProtein: 38 gFat: 24 gSaturated Fat: 14 gCholesterol: 164 mgSodium: 769 mgFiber: 10 gSugar: 11 gVitamin A: 10.675 IUCalcium: 69 mgIron: 16 mg
Ingredients
- 1 lb capellini pasta
- 3 tbsp olive oil plus extra for tossing
- 3 tbsp butter
- 1 lb raw shrimp shelled and deveined
- 2 whole garlic cloves minced
- 1 teaspoon lemon juice
- 1 tsp dried basil
- 1 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tbsp dried dillweed
- 20 oz chicken stock
- 1 pinch black pepper to taste
Instructions
- 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 it from sticking together.
- Meanwhile, in a large skillet, heat 3 tablespoons of olive oil and melt the butter over medium heat; add the shrimp-and garlic and sauté until the shrimp just turns pink. Stir in the lemon juice, basil, parsley, oregano, dillweed, and chicken stock; 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.