Recipe for Mama's Shrimp Spaghetti


4 1/2 cup water
1 1/2 lb unpeeled medium-size fresh shrimp
1/2 pkg vermicelli or thin spaghetti (7-oz; .)
1/3 cup butter or margarine
1/3 cup all-purpose flour
2/3 cup chicken broth
2/3 cup whipping cream
3/4 cup shredded swiss cheese (3-oz)
2 1/2 tablespoon dry sherry
1/2 teaspoon salt
1/8 teaspoon ground white pepper
2 tablespoon grated parmesan cheese
2 tablespoon 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.

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