4 oz. capelli d'angelo
2 tbsp. each olive oil and butter
1 clove garlic, chopped
1/2 lb. raw shrimp, shelled and deveined
1/4 c. lemon juice
2 tbsp. each chopped fresh herbs (such as basil, parsley, chives, marjoram, savory, chervil, dill, etc.) and chopped watercress
Salt and pepper
Grated Parmesan cheese

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 with grated Parmesan cheese. Serves 2.