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.