I originally saw this recipe in the Parade magazine that's included with the Sunday newspaper about 20 years ago. It's one of my favorite recipes with some changes I have made during the years. It's a great meal for those that are counting their calories.
Meanwhile, in a 12-inch non-stick skillet, heat the oilve oil over medium heat.
Place cornstarch in an 8-inch pie pan and add shrimp. Toss with hands to coat. Place shrimp in skillet with olive oil and saute until just starting to turn pink, stirring often. Add the garlic and shallots and cook for another 2-3 minutes. Add the chicken broth and parsley and cook for 2-3 minutes more or until shrimp is cooked through and sauce starts to thicken, stirring constantly.
Drain pasta and divide evenly among large shallow "pasta" dishes. Arrange shrimp over pasta and spoon sauce over all. Serve immediately.