Melt the butter in a large skillet, then add the chopped thyme and rosemary, stirring to combine.

Add the shrimp to the pan, cooking them for about 3 minutes until they turn pink. Remove the shrimp and set them aside.

Sprinkle in the flour, stirring until it takes on a light brown color.

Slowly pour in the warm milk, whisking continuously.

Season with salt, pepper, and nutmeg, then add the diced onion. Let the mixture cook for 5 minutes.

Toss in the fresh parsley and green onions (or chives). Blend the mixture until smooth using a blender.

Let the sauce come to a gentle simmer, then remove it from heat. Return the shrimp to the pan and stir in the lime juice.

Mix in the cooked pasta until well-coated. Serve immediately.

Enjoy!