Macaroni Shrimp Bake

2 cans (4 ¼ ozs. each) shrimp

¼ cup diced onion

1/3 cup butter or margarine

¼ cup dry wine or chicken broth

1/3 cup flour

½ tsp. salt

¼ tsp. white pepper

½ tsp. dry mustard

1 Tbsp. minced parsley

2 ½ cups milk

16 ozs. Lumache, (large shells)

½ cup parmesan cheese

Drain shrimp, reserving liquid.

In saucepan, sauté onion in butter until tender. Add drained shrimp, and wine. Simmer 5 minutes.

Blend in flour, salt, pepper, dry mustard, and parsley. Gradually add milk. Cook and stir until slightly thickened.

Prepare Lumache as usual.

Arrange cooked shells in a 2- ½ qt. casserole dish. Add reserved shrimp liquid. Pour prepared sauce over, and sprinkle with parmesan cheese. Bake in 375 F oven for 15- 20 minutes. 6-8 servings.