1 (8 oz.) pkg. spaghetti
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 c. heavy cream
1/3 c. shredded Gruyere cheese
2 tbsp. sherry
White pepper to taste
6 oz. mushrooms, broiled
1 1/2 lbs. shrimp, cooked
1/3 c. Parmesan cheese

Cook spaghetti and drain. Melt butter in saucepan; blend flour. Gradually add broth and cream, cook on low heat, stirring until sauce thickens. Blend in Gruyere cheese, sherry and pepper. Heat and stir until cheese melts; add mushrooms. Remove from heat; stir in shrimp. Add spaghetti. Turn into 1 1/2 quart casserole. Sprinkle with Parmesan. Broil 3 to 4 inches from heat for 5 to 7 minutes. Serve immediately. Serves 6.