Shrimp Spaghetti

I know I just posted a shrimp recipe yesterday to start off the Mardi Gras series but hey, it's Wednesday and that always involves shrimp around here. This recipe is from my hometown, one from the kitchen of Martha Speirs and is a truly wonderful ditty of a dish. It has been a while since I have made this and I am craving it now. Many times, I use linguine and add bell peppers but her recipe below is just as it was some 30 or so years ago. Enjoy!

Shrimp Spaghetti

1/4 pound of butter (1 stick)

All-purpose flour

1 -14 oz can chicken broth

1 cup grated Swiss cheese

White pepper, to taste

Garlic powder, to taste

Cayenne, to taste

1 large can B&B mushrooms, drained & sliced -see note

1 1/2 pound cooked shrimp, shelled & deveined

1 -8 oz package -spaghetti, cooked

1 -8 oz carton sour cream

Parmesan cheese

photo by elly

Melt butter in a large saucepan over medium heat and add enough flour to make a thick paste. Add broth stirring until thick. Add the Swiss cheese stirring until melted. Add pepper and garlic powder to taste with a good pinch of cayenne.
Add the mushrooms, the cooked shrimp (reserve a handful for the top) and stir to blend. Remove from heat. Spread the spaghetti in a large, shallow greased pan. Spoon the shrimp mixture over the spaghetti and top heavily with the parmesan cheese. Garnish the top with the reserved shrimp. Bake in a moderate oven (350 degrees F.) for 20 to 30 minutes or until top is nice and brown. Serve with toasty garlic bread.
Note: The last time I checked for B&B Mushrooms, I could not find them. Here is how I made mine: Melt 3 tablespoons butter in a skillet and add 8 ounces of fresh sliced mushrooms. Saute until brown.