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Features for "Shrimp Spaghetti"
Served as main course. Non-vegetarian dish.
Ingredients for "Shrimp Spaghetti" (Click here for measurement conversion) 4 1/2 cup Water
1 1/2 lb Unpeeled medium size fresh Shrimp
1/2 pk 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
Method for "Shrimp Spaghetti"
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 degree F. for 20 minutes or until heated. Broil 5 1/2 inches from heat 6 minutes or until browned.
Comments
Serves: 6
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