Title: Mama's Shrimp Spaghetti
Categories: Pasta Seafood
Yield: 6 Servings
| 4 1/2 | c | Water |
| 1 1/2 | lb | Unpeeled medium-size fresh shrimp |
| 1/2 | pk | Vermicelli or thin spaghetti (7-oz.) |
| 1/3 | c | Butter or margarine |
| 1/3 | c | All-purpose flour |
| 2/3 | c | Chicken broth |
| 2/3 | c | Whipping cream |
| 3/4 | c | Shredded Swiss cheese (3-oz) |
| 2 1/2 | tb | Dry sherry |
| 1/2 | ts | Salt |
| 1/8 | ts | Ground white pepper |
| 2 | tb | Grated parmesan cheese |
| 2 | tb | Slivered almonds |
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp; set aside. Cook vermicelli according to directions; drain. Melt
butter in a saucepan over low heat; stir in flour. Cook 1 minute, stirring
constantly. Gradually add broth and cream; cook over medium heat, stirring
constantly, until thickened. Stir in Swiss cheese, sherry, salt, and
pepper. Remove from heat; stir in shrimp and vermicelli. Spoon mixture into
a greased 2-quart casserole; sprinkle with parmesan cheese and almonds.
Bake, uncovered, at 350 for 20 minutes or until heated. Broil 5 1/2 inches
from heat 6 minutes or until browned.