1 3/4 c. defatted chicken broth
2 tbsp. chopped garlic
4 tbsp. chopped shallots
4 tbsp. chopped parsley
1/2 lb. dry angel hair pasta
1 lb. peeled & deveined shrimp (tails left on)
Fresh ground pepper to taste

1. Bring a large pot of water to boil for pasta.

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

3. Add pasta to boiling water; cook according to directions.

4. Add shrimp to broth, stir well and cook 2 1/2-3 1/2 minutes or until shrimp is cooked through. Add remaining shallots.

5. Drain pasta, divide evenly among 4 plates. Arrange shrimp over pasta and spoon broth sauce over shrimp. Sprinkle with pepper, garnish with parsley. Serve immediately. Serves 4.