• 1 1/2 lb. Unpeeled medium shrimp
• 1 lb. Crab meat
• 1 7-ounce package thin spaghetti
• 1 tsp. Oil
• 1/2 cup (1 stick) butter plus 1 Tbs.
• 1/2 cup chopped onion
• 1 cup finely diced celery
• 1/2 cup flour
• 2 cups chicken broth
• 1 cup whipping cream
• 6 ounces shredded Swiss cheese
• 1/4 cup dry sherry
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1/4 cup freshly grated parmesan cheese

Cook shrimp just until done in boiling salted water; drain and rinse with cold water.  Peel shrimp and set aside.

Cook pasta al dente; drain well, toss with oil to keep moist.  Set aside.

In a skillet, melt 1 Tbs. Butter over medium heat, then sauté onion and celery until tender 10 minutes.  Set aside.

In a heavy saucepan over low heat, melt rest of the butter; add flour and stir and cook until smooth and bubbly, about 2 minutes.  Gradually add broth and cream; cook over medium, stirring, until mixture is thickened and bubbly.  Add Swiss cheese, sherry, salt, and pepper and sautéed vegetables and stir until cheese melts.  Remove from heat.  Stir in pasta, shrimp, and crab and mix well.  Spoon mixture into lightly greased shallow casserole.

Bake uncovered at 350 F.  For 20 minutes.  Broil until lightly golden.

6 Servings.