Recipe(tried): Mama's Shrimp Spaghetti (using thin spaghetti, baked in cheese sauce)

MAMA'S SHRIMP SPAGHETTI

4 1/2 cups water
1 1/2 lb unpeeled medium-size fresh shrimp
1/2 pkg vermicelli or thin spaghetti (7 oz), uncooked
1/3 cup butter or margarine
1/3 cup all-purpose flour
2/3 cup chicken broth
2/3 cup heavy (whipping) cream
3/4 cup shredded Swiss cheese (3 oz)
2 1/2 tablespoons dry sherry
1/2 teaspoon salt
1/8 teaspoon ground white pepper
2 tablespoons grated Parmesan cheese
2 tablespoons slivered almonds

Preheat oven to 350 degrees F. Grease a 2-quart casserole dish.

Bring 4 1/2 cups 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 heavy 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 the prepared casserole dish; sprinkle with Parmesan cheese and almonds.

Bake, uncovered, at 350 degrees F for 20 minutes or until heated, then broil, 5 1/2-inches from heat, for 6 minutes or until browned.

Makes 6 servings