- 8 oz. angel hair pasta
- 4 tbls. canola oil
- 2 tbls. butter
- 1 lb. raw shrimp, shelled and deveined
- 3 cloves garlic, minced
- 1 tbls. fresh lemon juice
- 2 tbls. chopped fresh basil or 1 1/2 tsp. dried basil
- 2 tbls. chopped fresh marjoram or 1 1/2 tsp. dried marjoram
- 2 tbls. chopped parsley
- salt and pepper to taste
- grated parmesan
- fresh lemon slices
| Cook the pasta according to package directions until tender but still firm; drain. Heat oil and butter in large skillet until butter is melted. Cook shrimp and garlic until shrimp just turns pink, about 2 to 3 minutes. Stir in lemon juice and herbs. Gently toss the pasta with shrimp mixture until all the strands are coated. Season with salt and pepper. Serve with grated parmesan and lemon slices.
|