From Virginia Wiedemann:  "For pasta recipes, please seriously consider using whole wheat pasta instead of white.   The best brand of whole wheat pasta -- by far -- is Bionature, which can be purchase at almost any store that sells natural foods and health foods.  There are other brands that are really nasty.  This one is good!"

Spaghetti with Shrimp

1 lb. peeled shrimp, (thawed if frozen)
1-1/2 Tbsp extra virgin olive oil
1 Tbsp. elephant garlic, chopped very fine
3 Tbsp.  fresh parsley, finely chopped
freshly ground pepper
3/4 cup chicken broth
1-1/2 tsp. balsamic vinegar
2 tsp. cornstarch
12 - 16 oz uncooked spaghetti
salt
freshly grated parmesan cheese
1/2 can or bottle of chunky spaghetti sauce (optional)

Put a pan of salted water on to boil, and start cooking spaghetti according to package instructions.  Mix chicken broth, cornstarch and balsamic vinegar and set aside.  Put garlic and oil in large non-stick frying pan; cook over medium heat until garlic is soft but not brown.  Turn heat up to high, add shrimp, (Note) and stir until it just barely turns pink.  This takes only a couple of minutes.

Turn heat down to low, add parsley and pepper, and stir once or twice.  Add chicken broth mixture and stir until it thickens.  (If you want a red sauce, add optional spaghetti sauce now, and bring nearly to a boil.)  Remove from heat.

Drain spaghetti when done, and toss it with the shrimp mixture.  Top each serving with plenty of freshly grated parmesan cheese.  Serves four.

Serve with a salad of mixed baby greens tossed with extra virgin olive oil and balsamic vinegar for a complete, delicious meal.  A loaf of crusty bread on the side is good for "sopping up" any extra sauce, too!