Ingredients

(Preparation and cooking time 18 minutes)

1/2 teaspoon saffron threads
1/2 cup vermouth or dry white wine
12 ounces dry capellini or angel-hair pasta
2 teaspoons olive oil
1 pound (about 24) large shrimp, peeled and deveined, tail intact
4 cloves garlic, minced
1 1/2 cups reduced-sodium, nonfat chicken broth
1 tablespoon cornstarch
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley, optional

Directions

In a small bowl, combine saffron threads and vermouth; let soak 5 minutes.

Cook capellini in a large pot of rapidly boiling water 4 to 6 minutes or until just tender. Drain and set aside.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shrimp and garlic and saute 3 minutes or until shrimp just turn pink. Remove shrimp with tongs, leaving garlic in pan, and transfer to a plate. Cover with foil to keep warm.

Reheat the same skillet over medium heat, then add vermouth mixture. Simmer 1 minute. Dissolve cornstarch in chicken broth and add to skillet. Simmer, stirring gently, 1 minute, or until sauce thickens.

Return shrimp to skillet, add capellini, and cook 1 minute to heat through. Remove from heat and season to taste with salt and pepper. Spoon mixture into shallow bowls; garnish with parsley if desired. Makes 4 servings.

Nutrition information per serving: 466 cal., 5 g fat (1 g saturated), 30 g pro., 76 g carbo., 2 g fiber, 166 mg chol., 332 mg sodium.