This recipe was passed along to me by Tom at our Publix Meat Department.
Have made it many times and is yummy, easy, and good left-over. What more could you ask from a recipe?
1 (8 oz. ) pkg. thin spaghetti
1/4 cup butter
1/8 cup flour
1-1/2 cup chicken broth
1 cup heavy cream
1/3 cup shredded swiss cheese
2 tbl. sherry or white wine
dash of pepper
3/4 tsp. kosher salt
1 pound cooked shrimp
8 oz. package sliced mushrooms (sautéd in butter until soft)
1/3 cup Parmesan cheese for topping
Preheat over to 350° F.
Cook shrimp (just until it turns pink) and spaghetti separately. \Melt butter in large
sauce pan, blend inn flour. Gradually add broth & cream. Cook over low heat
stirring constantly until thickened. Blend in Swiss cheese, sherry, pepper & salt.
Heat and stir until cheese melts. Add mushrooms. Remove from heat and add
shrimp and spaghetti. Turn into 1-1/2 qt. casserole. Sprinkle with Parmesan.
Bake uncovered until brown, about 30 to 40 minutes.