This is actually one of our family favorite recipes. Through the years I have made these modifications to suit our tastes. Garlic - yes, more! I always double it, and will even triple it if the cloves are small. Pressing it instead of mincing it will bring out more flavor. Then, I start just the garlic and chicken broth simmering for 5-10 min. to bring out more garlic flavor as well as cook the broth down some and concentrate the flavors. Onions - I double the onions. Also the lemon pepper. After the broth and garlic simmer for their time, then I add the onions and lemon pepper and let it cook 3-5 min. Shrimp - very key to the best flavor is to use fresh, uncooked shrimp, not the stuff that has been frozen in a bag. If you must use the frozen kind, try to use uncooked, as it seems to absorb the flavors better. We don't use the parsley, but do put in 3-4 more chopped green onions at the end, right before serving, and also sprinkle fresh parmesan on it once dished up. Also, be sure to use angel hair pasta, not vermicelli or regular spagetti. It's too delicate a dish for any thicker pasta. Serve with garlic bread and a salad. Yummy.
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