Mama's Shrimp Spaghetti

A Southern shrimp and pasta casserole that wraps vermicelli and plump, boiled shrimp in a rich Swiss cheese cream sauce spiked with dry sherry. Topped with Parmesan and slivered almonds, then broiled until the whole thing turns golden and crunchy on top.

The cream sauce starts as a classic roux: butter and flour cooked together, then chicken broth and heavy cream whisked in until thick and smooth. Swiss cheese melts into that base, and a splash of dry sherry adds a nutty, slightly sweet warmth that lifts the whole dish out of ordinary casserole territory.

The two-step finish (bake, then broil) is what separates this from a sad, soggy pasta bake. Twenty minutes in the oven heats everything through, then a quick broil crisps the Parmesan-almond topping into a crackling, golden crust. That textural contrast is everything.

Pro Tips

• Don’t overcook the shrimp during the initial boil. Three to five minutes until just pink is enough. They’ll cook more in the casserole, and rubbery shrimp ruins the whole dish.
• Peel and devein after boiling, not before. The shells protect the shrimp from getting tough in the boiling water and add flavor to the cooking liquid.
• Use dry sherry, not cooking sherry. Cooking sherry is loaded with salt and has a harsh, chemical taste. A drinkable dry sherry costs just a few dollars more and the difference is dramatic.
• Watch the broiler closely during the final 6 minutes. The almonds and Parmesan go from golden to burnt in seconds.

Variations

• Crab and shrimp version: Replace half the shrimp with lump crabmeat for an even more indulgent seafood casserole.
• Gruyère swap: Use Gruyère instead of Swiss cheese for a nuttier, more complex sauce with superior melting properties.