Shrimp and Broccoli
- 1 Tbsp olive
- 4 cup hot cooked rice
- 1 Pound fresh or thawed frozen medium shrimp, shelled and deveined
- 0.125 tsp ground black pepper
- 1 Tbsp lemon juice
- 0.5 cup water
- 1 Can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
- 2 small cloves garlic, minced
- 0.25 tsp garlic powder
- 2 cup broccoli florets
- vegetable oil
- thin spaghetti
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.