We've elimated the butter in this classic dish, then added shallots and parsley to enhance the flavors of shrimp and garlic. All is sauteed in chicken broth - instead of oil, then served over pasta.

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, tail shells left on
Freshly ground black pepper to taste

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

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

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

4. 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.

5. 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.