Super easy and quick recipe!
500 gr medium or large shrimp, peeled and rinsed
1 stalk celery peeled and cut into pieces
1 carrot, sliced
1 onion, chopped
1 clove garlic, crushed
1 cup of milk at room temperature
1 tablespoon all purpose flour
2 tablespoons olive oil
Use pan in medium to high heat and sauté in olive oil the vegetables for 3-5 minutes.
Add flour and stir the vegetables.
Pour milk and lower temperature. Add some salt and pepper and simmer for 20 minutes.
Stir often to prevent the flour stick to the bottom of the pan.
Let it cool down a little bit and then using a blender puree the vegetables into the sauce.
Move the skillet in a medium to low heat again, add the shrimps and cook for another 10 minutes.
Boil pasta in plenty of water for about 8 minutes and serve with the shrimp sauce. Sprinkle the dish with Parmesan and some chopped mint.