Creamy Shrimp Pasta

Creamy Shrimp Pasta

4 tablespoons (60 ml) of butter
1 tablespoon (15 ml) thyme
1 tablespoon (15 ml) rosemary
300 g shrimps, peeled and deveined
3 tablespoons (45 ml) flour
750 ml of warm milk
½ onion, chopped
1 cup (250 ml) parsley
½ cup (125 ml) green onions
Salt to taste
Pepper, to taste
1 tablespoon (15 ml) nutmeg
½ file, pressed
10.5 oz (300 g) cooked pasta


In a large saucepan, start melting butter. Then add the thyme and rosemary and stir.
When the mixture is bubbling, add the shrimp in a good layer.
Cook them within the pan for about 3 minutes. Then remove them from the pan and set them aside, keeping them warm if possible.
Do not clean the pan. Add the flour to the pan and stir until lightly browned.
Pour in warm milk slowly, a couple of times, stirring between each addition.
Add chopped green onions, salt, pepper, and freshly grated nutmeg. Continue cooking for five minutes.
Then add the fresh parsley and chopped green onions.
Use a hand blender to stir the ingredients.
Cook until the sauce is bubbling, then close up the warmth. Add juice and shrimp.
Add pasta and stir all ingredients to coat with sauce.
Serve immediately.

Notes : You can also add a couple of pieces of green vegetables like broccoli or green peas for a crunchy touch.