Mama's Shrimp Spaghetti
Yield
6 servingsPrep
40 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups | water |
|
| 1 ½ | pounds |
shrimp
unpeeled medium-size fresh |
|
| 7 | ounces |
vermicelli pasta
or thin spaghetti |
|
| ⅓ | cup |
butter
or margarine |
|
| ⅓ | cup | all-purpose flour |
|
| ⅔ | cup | chicken broth |
|
| ⅔ | cup | heavy whipping cream |
|
| ¾ | cup |
swiss cheese
(3-oz) |
*
|
| 2 ½ | tablespoons |
sherry
dry |
|
| ½ | teaspoon | salt |
|
| ⅛ | teaspoon |
white pepper
ground |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 2 | tablespoons |
almonds
slivered |
|
Trans-fat Free
Directions
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℉ (180℃) for 20 minutes or until heated.
Broil 5½ inches from heat 6 minutes or until browned.
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