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Mama's Shrimp Spaghetti

 

70

Yield

6

servings

Prep

40

min

Cook

50

min

Ready

90

min

Trans-fat Free
 

Ingredients

4 ½ cups water
1 ½ pounds shrimp
unpeeled medium-size fresh
7 ounces vermicelli pasta
or thin spaghetti
cup butter
or margarine
cup all-purpose flour
cup chicken broth
cup heavy whipping cream
¾ cup swiss cheese
(3-oz)
*
2 ½ tablespoons sherry
dry
½ teaspoon salt
teaspoon white pepper
ground
*
2 tablespoons Parmesan cheese
grated
2 tablespoons almonds
slivered

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 41550% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 287mg 96%
Sodium 642mg 27%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 54g
Vitamin A 20% Vitamin C 5%
Calcium 11% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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