In a small bowl, stir together broth, soy sauce, cornstarch and oyster sauce. Set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook for 4 minutes, turning after 2 minutes. Remove shrimp to a plate and keep warm.
Add remaining tablespoon oil to skillet and add snow peas and ginger. Stir-fry for 2 minutes. Add bamboo shoots, corn, broth and soy sauce mixture. Simmer for 2 minutes, until thickened. Stir in shrimp and cook until heated through, about 1 minute. Serve over cooked spaghetti.