Vermicelli with shrimp & Broccoli

1 pkg (16 oz) vermicelli or thin spaghetti

1 tbsp vegetable oil

1 lb medium shrimp, shelled and deveined, with tail part of shell left on if desired.

1 tbsp grated, peeled fresh ginger

2 garlic cloves, crushed with garlic press

1/8 tsp crushed red pepper

2 packages (12 ounces each) broccoli flowerets

1 cup chicken broth

2 tbsp soy sauce

I tsp Asian sesame oil

In large saucepot, prepare pasta in boiling salted water as label directs.

Meanwhile in 10 inch skillet, heat oil over medium heat until hot. Add shrimp, ginger, garlic, and crushed red pepper. Cook, stirring, 2 minutes or just until shrimp turn opaque throughout. Transfer shrimp to bowl.

Add Broccoli to skillet and cook, stirring, 1 minute. Stir in chicken broth and heat to boiling over high heat. Cook, covered, stirring often, until broccoli is just tender, about 3 minutes. Stir in soy sauce, sesame oil, and shrimp; heat through.Drain pasta; return to saucepot. Add shrimp mixture; toss well. Makes 6 servings