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 spaghetti1/4 cup butter1/8 cup flour1-1/2 cup chicken broth1 cup heavy cream1/3 cup shredded swiss cheese2 tbl. sherry or white wine dash of pepper3/4 tsp. kosher salt1 pound cooked shrimp 8 oz. package sliced mushrooms (sautéd in butter until soft)1/3 cup Parmesan cheese for toppingPreheat over to 350° F.Cook shrimp (just until it turns pink) and spaghetti separately. \Melt butter in largesauce pan, blend inn flour. Gradually add broth & cream. Cook over low heatstirring constantly until thickened. Blend in Swiss cheese, sherry, pepper & salt. Heat and stir until cheese melts. Add mushrooms. Remove from heat and addshrimp and spaghetti. Turn into 1-1/2 qt. casserole. Sprinkle with Parmesan.Bake uncovered until brown, about 30 to 40 minutes.