Ingredients:
1 teaspoon Hungarian paprika ( toasted and set aside)
1 lb thick spaghetti (uncooked weight) or 1 lb pasta, of your choice cooked, drained, and set aside ( uncooked weight)
1 lb medium shrimp, peeled, cooked, and warm ( cooked weight)
1 garlic cloves, finely minced
1/2 lb butter or 1/2 lb margarine
2 tablespoons 2% low-fat milk ( or higher)
1 tablespoon all-purpose white flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne
1 1/2 teaspoons minced parsley
1 1/2 teaspoons minced chives
1 1/2 teaspoons minced fennel
1/2 teaspoon ground rosemary
1/4 cup grated parmesan cheese
Directions:
spread paprika out on a cookie sheet and toast in 400F oven for 7 minutes and set aside for later step[this is done to release the flavor of this rich spice].
cook pasta according to directions, drain, and set aside for later step.
peel and boil [or boil and peel, whichever you prefer] medium shrimp just until pink, drain and place on top of pasta.
cream butter with the flour.
place in double boiler with the milk, salt, pepper, and cayenne over medium flame/heat, stirring continually for 8 minutes or until smooth.
when smooth and thoroughly heated, add parsley, chives, garlic, fennel and rosemary.
blend and cook for additional 4 minutes continuing to stir, pour over pasta and shrimp, mix well but not enough to tear apart the pasta.
dish into individual bowls [plates, etc], top with parmesan cheese and dust with toasted paprika.
serve hot.
Servings: 6
Time preparation: 40 min.
Time total: 52 min.