Review of last recipe - When I looked at the recipe, I knew it was the garlic-y croutons that I wanted to eat. The soup was lame. And if it had been made with water, rather than the chicken stock, it would have been inedible. Throw it out anyhow!

TODAY'S RECIPE - CAPELLI D'ANGELO (ANGEL HAIR PASTA) WITH SHRIMP AND HERBS

Serves 2

4 oz. angel hair pasta
2 tbsp each olive oil and butter
1 clove garlic
1/2 lb raw shrimp, shelled and deveined
1/4 cup lemon juice
2 tbsp each chopped fresh herbs (such as basil, parsley, chives, marjoram, savory, chervil, dill, etc)
salt and pepper
grated parmesan cheese (I don't think this would go over with Italians ... no cheese with seafood)

Cook the pasta in boiling salted water until al dente. Drain and rinse with boiling water. Heat the oil and butter and saute the garlic and shrimp until the shrimp just turn pink. Add the lemon juice and herbs. Toss gently with the pasta until well coated. Salt and pepper. Serve, if you wish, with greated parmesan cheese.