8-oz. spaghetti, uncooked
1/4 c. olive oil
1- 1-1/2 lbs. medium shrimp, shelled and deveined
2 tbsp. lemon juice
2-4 cloves garlic, minced
1/2 tsp. grated lemon peel, optional
1/8 tsp. cayenne pepper
1 14-1/2 oz. can chicken broth
2 tbsp. cornstarch
1/4 c. chopped parsley

Prepare spaghetti according to package directions; drain. In medium skillet, heat olive oil. Add shrimp, lemon juice, garlic, lemon peel and cayenne pepper. Stir- fry until shrimp is opaque. In medium bowl, blend cornstarch into chicken broth and pour over shrimp. Cook, stirring constantly, until thickened and translucent. Add spaghetti and parsley; toss to coat. Heat through. Arrange on a warm serving platter and serve immediately.