1 ¾ c. defatted chicken broth
2 tbsp. chopped garlic
4 tbsp. chopped shallots
4 tbsp. chopped parsley
½ lb. dry angel hair pasta (or other dry pasta)
1 lb. peeled, deveined shrimp (tails left on)
Fresh ground pepper to taste
Preparation
Step 1- Bring a large pot of water to boil for pasta.
Step 2- Combine broth, garlic and 3 tablespoons each of shallots and parsley in a large saucepan. Bring slowly to simmer; cook 2 minutes.
Step 3- Add pasta to boiling water; cook according to directions.
Step 4- Add shrimp to broth, stir well and cook 2 1/2-3 1/2 minutes or until shrimp is cooked through (appear pink and opaque). Add remaining shallots.
Step 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.
Yield: 4 servings
