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Creamy Shrimp Pasta

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  • 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


  1. Sauce: In a medium saucepot, mix together mushroom soup, milk and water. Heat to a simmer, stirring constantly until boiling.
  2. Add pasta to 4 to 6 quarts of water, bringing to a rapid boil. Add 1 tablespoon oil to keep pasta separated.
  3. Boil, uncovered, 8 to 10 minutes.
  4. 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.
  5. Spoon sauce over each serving of the pasta, and garnish with fresh parsley sprigs.

Yields 4 to 6 servings.