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.