Creamy shrimp pasta with a hue of green from fresh herbs.
Melt butter in a pan on medium-high heat and lightly saute the thyme and rosemary. Add the shrimp and cook until done. Remove shrimp from pan.
Mix in the flour to the pan and stir until it becomes a rue. Slowly stir in the milk.
Add the salt, pepper, nutmeg, onion, parsley, and chives. Use a handblender to blend until creamy and bring to a simmer.
Add back the shrimp and the lime juice. Stir.
Finally add the cooked pasta, mix well and remove from heat.