Pasta with Shrimp in a Tomato Cream Sauce

Ingredients

• 1 box (450-500 g) dry spaghetti
• 3 garlic cloves, peeled and minced (optional)
• 45 ml (3 tbsp) butter or non-hydrogenated margarine
• 45 ml (3 tbsp) flour
• 500 ml (2 cups) milk
• 1 can (398 ml) tomato sauce
• 15 ml (1 tbsp) dried parsley
• 300 g (2/3 lb) northern shrimp, cooked and shelled
• Salt and pepper to taste

Preparation

1. In a large pot, cook the spaghetti as indicated on the package. When cooked, drain the spaghetti and set it aside in the colander. Tip: Use the cooking time to prepare your side dishes (green vegetables, for example).
2. Put the pot used to cook the spaghetti back on the stove over medium heat and add the butter or margarine and garlic. Stir to cook for about 1 minute.
3. Add the flour, stirring with the whisk. Add the milk gradually, whisking constantly until the sauce thickens.  Tip: Watch our video Learn to cook in 30 seconds – Making a béchamel (white sauce) available on our website.
4. Add the tomato sauce, stir and cook 5 minutes, or until the tomato cream sauce is hot and begins to boil, stirring gently.
5. Add the parsley, shrimp, salt and pepper. Simmer for 2 to 3 minutes until the shrimp are warm. Add the drained spaghetti to the pot and blend.