1 can (average) Campbell's condensed Chicken Broth
1/2 cup water
2 tbsp. corn starch
2 tbsp. olive oil
4 garlic cloves, sliced thinly or minced
1/4 cup fresh chopped parsley
1/4 tsp. grated lemon peel
1/8 tsp. ground red pepper (cayenne)
1 1/2 lbs. medium shrimp, shelled and deveined
2 tbsp. lemon juice
4 cups hot spaghetti

In small bowl, stir together broth, water and cornstarch until smooth; set
aside. In 10-inch skillet over medium heat in hot oil, cook garlic,
parsley, lemon peel, and red pepper (cayenne) for 1 minute stirring
constantly. Add shrimp and lemon juice. Cook just until the shrimp turn
pink and opaque--not too long or they will become rubbery. Stir
constantly. Gradually add broth mixture to skillet. Cook until mixture
boils and thickens, stirring constantly. Toss with spaghetti.

Makes 4 servings.