Creamy Shrimp Pasta 2 cups Campbell's Cream of Mushroom Soup 1/2 cup milk 1/2 cup water 1 pound thin spaghetti 1 tablespoon olive oil 1 1/2 pounds fresh peeled shrimp 2 or 3 ounces cream sherry Sauce: In a medium saucepot, mix together mushroom soup, milk and water. Heat to a simmer, stirring constantly until boiling. Add pasta to 4 to 6 quarts of water, bringing to a rapid boil. Add 1 tablespoon oil to keep pasta separated. Boil, uncovered, 8 to 10 minutes. After 7 minutes of boiling the pasta, add the shrimp and cream sherry to the sauce. Steam in the sauce for 3 to 5 minutes. Spoon sauce over each serving of the pasta, and garnish with fresh parsley sprigs. Yields 4 to 6 servings.