8 oz. uncooked pasta
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
1/4 tsp. dry mustard
4 oz. cooked tiny shrimp
Cook pasta according to package instructions. If shrimp are frozen, thaw in microwave 1 minute at low power. Stir and repeat until thawed.
In a heavy saucepan, melt the butter. Add the flour, mixing well, and cook over low heat for one minute. Pour in the milk in a thin steady stream, stirring the whole time, and mix carefully to get any lumps out. Cook over low heat until thick, stirring occasionally. Be gentle - do not whisk or beat. When thick, stir in mustard. I don’t normally salt food when cooking; if you do, salt according to taste.
Drain pasta and return to pot. Add shrimp. Pour sauce over. Stir gently until mixed. Serve at once.