6 medium, raw shrimp (per person) 1 cup of sliced onions 1 cup of peppers 1 tspn. of diced garlic 1/2 cup of tomato coulis 4 cups of cooked angel hair pasta 1/2 cup of olive oil 1/2 cup of chicken stock 1/2 cup of white bordeaux wine Saute the shrimp in the olive oil. Add the garlic and stir for about 30 seconds before adding the wine.

In a separate pan, cook the peppers and onions with the chicken stock and tomato coulis, until tender. Bring to a boil, then add the cooked pasta. Blend well.

Put the pasta on a plate and decorate with the shrimp. Sprinkle with some parsley before serving (optional).