Spaghetti with Shrimp Sauce (Shrimp Cabildo)

One pound crabmeat may be substituted for the shrimp.

1/2 pound vermicelli or thin spaghetti
1/4 cup margarine
1 1/2 cups sliced fresh mushroom
1/4 cup sliced scallions (tops included)
1 pound frozen shrimp, peeled and de-veined
3 tablespoons flour
1 1/2 teaspoon salt
1/2 teaspoon paprika
1 cup milk
1 cup light cream
1/2 cup shredded Swiss cheese
2 tablespoons sherry
2 tablespoons diced pimento
2 tablespoons grated Parmesan cheese

Thaw shrimp. Cook vermicelli or spaghetti as directed on package. Drain well. Arrange in a shallow 2-quart baking dish sprayed with a vegetable cooking spray.

Heat margarine. Add mushrooms and scallions; cook until mushrooms are tender. Add shrimp; cook until shrimp turn pink.

Stir in flour, salt and paprika. Add milk and cream. Cook, stirring constantly, until sauce is thickened.

Stir in Swiss cheese, sherry and pimento. Spoon shrimp mixture over vermicelli or spaghetti. Sprinkle with Parmesan cheese. Place under broiler 3 to 4 inches from heat. Broil about 5 minutes or until hot and bubbly and cheese browns slightly.

Yields 6 servings.