|Thin spaghetti||8 Ounce|
|Onion||1 Medium, chopped|
|Cooked shrimp||8 Ounce, peeled and deveined|
|Fresh mushrooms||8 Ounce, cleaned and sliced|
|Flour||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Cook spaghetti as directed on package.
In a 1 1/2 quart glass casserole, heat butter 30 seconds.
Add onion and cook 2 to 3 minutes, stirring halfway through cooking time.
Stir in shrimp and mushrooms.
Cook 4 to 6 minutes, stirring halfway through cooking time.
In a 4-cup glass measure, blend flour, mayonnaise, and salt.
Stir in milk and sherry.
Cook 3 to 4 minutes, stirring every minute until thickened.
Add spaghetti and sauce to shrimp mixture; blend well.
Sprinkle cheese over top.
Cook 8 to 10 minutes, rotating dish one-quarter turn halfway through cooking time.
Rest, covered, 10 minutes.