8 oz. uncooked linguine
2 tbsp. butter
1/4 c. chopped onion
1 c. sliced mushrooms
1 clove garlic, minced
1/4 c. flour
1/8 tsp. white pepper
2 tsp. chicken base or bouillon
2 c. milk
1 tsp. white wine Worcestershire sauce
1/4 c. chopped fresh parsley
1/2 c. shredded Swiss cheese
1 lb. med. size cooked shrimp
1/4 c. grated Parmesan cheese

Cook linguine to desired doneness as directed on package. Drain, rinse with hot water. Place in serving dish, keep warm.

Melt butter in large skillet over medium heat, add onion, mushrooms and garlic. Cook until tender. Add flour, pepper and chicken base, cook and stir until smooth and bubbly. Gradually add milk and Worcestershire sauce. Cook until mixture boils and thickens, stirring constantly. Add parsley and Swiss cheese, cook and stir until cheese melts. Stir in shrimp, cook until heated. Spoon sauce over linguine. Sprinkle with Parmesan cheese. Serves 4 to 6.