7 oz. uncooked rotini pasta
1 sm. onion, chopped
1/4 c. flour
1/4 tsp. pepper
1 tsp. white wine Worcestershire sauce
1/4 c. chopped fresh parsley
1 jar sliced mushrooms
1/4 c. Parmesan cheese
2 tbsp. butter
1 garlic clove, minced
1/4 tsp. salt
2 c. milk
2 oz. shredded Swiss cheese
1 lb. frozen med. size cooked shrimp, thawed

Cook pasta to desired doneness. Drain, rinse in hot water. Place on serving plate; keep warm. Melt butter in large skillet over medium heat, add onion and garlic; cook until tender. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk and Worcestershire sauce. Cook until mixture boils and thickens, stirring constantly. Add parsley, Swiss cheese and mushrooms; cook and stir until cheese melts. Stir in shrimp; cook until thoroughly heated. Spoon over cooked pasta. Sprinkle with Parmesan cheese. Serves 4 to 6.