1 3/4 c. defatted chicken broth
2 tbsp. chopped garlic
4 tbsp. chopped shallots
4 tbsp. chopped Italian parsley
1/2 lb. dry angel hair pasta
1 lb. peeled & deveined shrimp
Freshly ground black pepper

Cook pasta to directions. Combine broth, garlic, and 3 tablespoons each shallots and parsley in large saucepan. Bring slowly to a simmer; cook two minutes. Add shrimp to broth, stir well and cook for 2 1/2 to 3 1/2 minutes, or until shrimp is cooked through. Add remaining shallots. Spoon shrimp and sauce over drained pasta. Sprinkle with remaining parsley. Serve immediately.