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.