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Capelli D'angelo

4 oz. capelli d'angelo
2 Tbsp. olive oil
2 Tbsp. butter
1 clove garlic, chopped
1/2 lb. raw Shrimp, shelled & deveined
1/4 cup lemon juice
2 Tbsp. each chopped fresh herbs*
2 Tbsp. chopped watercress
Salt & pepper to taste
Grated Parmesan cheese


*Such as basil, parsley, chives, marjoram, savory, chervil, dill, etc.


Cook pasta and drain. Heat oil and butter in skillet and saute garlic and Shrimp until Shrimp turns pink. Mix in lemon juice and herbs. Toss gently with the pasta until pasta is evenly coated. Salt and pepper to taste. Serve with grated Parmesan cheese.


2 servings





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