Saute, in 3 tbsp. butter: 3tbsp. chopped onnion. Add, blending well: 1 8-oz. package macaroni, cooked and drained, 1/4 cup chopped parsley, 1/8 tsp. pepper, 1/2 tsp. salt, 1/4 tsp. nutmeg, 1 tbsp. worchestershire sauce.

In a greased 2-qt. casserole place alternate layers of macaroni mixture and cooked shrimp (1 lb. medium shrimp....reserve 8 for top).

Quick tomato-cheese sauce: In a saucepan heat 1 10 1/2-oz. can tomato soup. Add 1 cup grated Parmesan chesse, stirring until blended.

Pour a 3" border of sauce around edge of casserole. Arrange 8 remaining shrimp, fantail-fashion, around sauce. Bake in a 350°F oven 25 minutes. Sprinkle sauce lightly with Parmesan cheese just before serving.