Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         capellini -- (angel hair) pasta
   3      tablespoons   olive oil
   3      tablespoons   butter or oleo
   1      pound         raw shrimp -- peeled, cleaned
   2      cloves        garlic -- minced
   1      teaspoon      lemon juice
   1      tablespoon    fresh parsley -- chopped
   1      teaspoon      oregano
   1      tablespoon    dill weed
   2      cans          chicken broth -- (10 1/2 oz)
                        pepper to taste

Preparation:

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.