Ingredients Jump to Instructions ↓

  1. 1 3/4 c. defatted chicken broth

  2. 2 tbsp. chopped garlic

  3. 4 tbsp. chopped shallots

  4. 4 tbsp. chopped Italian parsley

  5. 1/2 lb. dry angel hair pasta

  6. 1 lb. peeled & deveined shrimp, tail shells left on

  7. Freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  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.


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