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 and deveined shrimp with tail shells left on
Freshly ground black pepper to taste

Bring a large pot of water to a boil for the 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; cook according to directions.

Add shrimp to broth, stir well and cook for 2 1/2 to 3 1/2 minutes or until shrimp are cooked through. Add remaining shallots. Drain pasta; divide evenly among large shallow plates. Arrange shrimp over pasta and spoon "broth sauce" over shrimp. Sprinkle with pepper; garnish with remaining parsley. Serve immediately.