Using a large skillet, sauté shrimp till just slightly pink (not fully cooked) with Extra Virgin Olive Oil (we like Lemon Pepper Olive Oil for this recipe). Take out and set aside for later. On the same skillet, sauté diced shallot. Deglaze skillet with white wine/vermouth/broth. Add garlic paste, salt, and pepper to taste. Pour in 2 cups of chicken stock and let cook down (around 10 minutes). For a thinner sauce add in shrimp and cook for 2 more minutes. For a thicker sauce, mix 1 cup of Chicken stock, cornstarch and lemon juice in a small bowl, then add to rest of sauce and cook until thick. Add shrimp and cook for 2 minutes. Toss sauce with pasta and serve.