** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large pot of boiling, salted water, cook the capellini until just barely tender; drain, rinse, and place in a large bowl.
2. Toss the capellini with a little olive oil to keep from sticking together.
3. Meanwhile, in large. skillet, heat 3 tbs. olive oil and 3 tbs.
4. butter over med heat; add shrimp and garlic and saute until the shrimp just turns pink.
5. Stir in lemon juice, basil, parsley, oregano, dill weed, and chicken broth; reduce the heat and simmer until heated through.
6. Pour the shrimp mixture over the capellini and toss gently until the capellini is lightly coated.
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Dietary Notes:
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Shellfish, Butter, Gluten, MSG, Poultry, Sulfites, Garlic, Shrimp, Fructose Malabsorption, Olive Oil allergies.
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