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!
1 pack of pasta Linguine
500gr medium shrimp, peeled and deveined
½ cup celery
½ cup fresh onions
2 cloves garlic chopped
¼ teaspoon rosemary
Salt, black, red and green pepper
½ cup water
4 tablespoons of Cretan honey
4 teaspoons cornflower