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, tails left on
Freshly ground black pepper

Bring a large pot of water to a boil for pasta. Combine broth, garlic, and 3 tablespoons each of shallots and parsley in a large saucepan. Bring slowly to 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 Serves 4.