| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

4 tablespoons butter, divided use

1 medium onion, chopped

8 ounces shrimp, shelled and deveined

8 ounces fresh mushrooms, sliced

1/4 cup all-purpose flour

2 1/2 cups milk

1/4 cup sherry

1 teaspoon salt

Freshly ground black pepper to taste

8 ounces thin spaghetti, cooked according to package directions

1/2 cup freshly grated Parmesan cheese

1. Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish; set aside
2. Over a medium-low heat melt butter in a large saucepan. Add onion and saute until translucent. Add shrimp and mushrooms, cook and stir for 3 minutes. Remove shrimp mixture from saucepan and place in bowl; set aside.
3. Melt remaining 2 tablespoons butter in saucepan. Add flour and cook and stir for 1 minute; add milk, sherry, salt and pepper, mixing well. Heat and until sauce thickens, stirring constantly. Remove from heat and add the shrimp mixture and cooked spaghetti, mixing well.
4. Place all ingredients in prepared casserole dish. Sprinkle the Parmesan cheese on top. Bake for 30 minutes.

Makes 4 servings.