1/2 lb. spaghetti
1/4 c. olive oil
1 to 1 1/2 lbs. med. 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 Swanson clear ready to serve chicken broth
2 tbsp. cornstarch
1/4 c. chopped parsley

In medium skillet heat olive oil. Add next five ingredients. Stir fry shrimp until opaque.

In medium bowl blend cornstarch into broth. Stir chicken broth into shrimp mixture. Cook, stirring constantly until thick and translucent. Pour over hot cooked spaghetti.