Ingredients
1 Tbsp olive
vegetable oil
2 cup broccoli floret
¼ tsp garlic powder
2 small cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
½ cup water
1 Tbsp lemon juice
⅛ tsp ground black pepper
1 lb fresh or thawed frozen medium shrimp, shelled and deveined
4 cup hot cooked rice
thin spaghetti
vegetable oil
2 cup broccoli floret
¼ tsp garlic powder
2 small cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
½ cup water
1 Tbsp lemon juice
⅛ tsp ground black pepper
1 lb fresh or thawed frozen medium shrimp, shelled and deveined
4 cup hot cooked rice
thin spaghetti
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the broccoli and garlic and cook until the broccoli is tender-crisp.
Stir the soup, water, lemon juice and black pepper in the skillet and heat to a boil. Add the shrimp. Reduce the heat to low. Cook for 5 minutes or until the shrimp is cooked through. Serve the shrimp mixture over the rice.
