1 3/4 c. chicken broth
2 tbsp. garlic, chopped
4 tbsp. shallots, chopped
4 tbsp. parsley, chopped
1/2 lb. dry angel-hair pasta
1 lb. shrimp, peeled & deveined
Pepper to taste

Boil water for pasta.

Combine broth, garlic and 3 tablespoons each of shallots and parsley in a large saucepan. Bring slowly to a simmer, cook 2 minutes.

Add pasta to boiling water and cook according to directions.

Add shrimp to broth, stir well and cook 3 minutes or until shrimp are cooked through. Add remaining 1 tablespoon shallots.

Drain pasta; put on large serving platter. Arrange shrimp over pasta and spoon sauce on platter. Garnish with remaining parsley. Add pepper to taste.