Implementation

1. Boil and drain the pasta.

2. In a deep pan pour oil and cook the shrimp until pink. Add sliced carrots, celery, onions and garlic and cook for 3 minutes. Salt and pepper and add rosemary.

3. Mix the water well with the cornflower and honey in a bowl. Add in the pan and cook over low heat for about 1 minute until the sauce has thickened.

4. Add the Linguine in the pan and stir. Serve in a platter.

Enjoy with ouzo or white dry wine!