Bucatini With Drunken Shrimps

Preparation:

Preparation: Let the prawns defrost at room temperature or, more slowly, in the lower part of the refrigerator. Blanch them in lightly salted water and drain well. In a small saucepan, brown the finely chopped onion in the oil: add the flour, mix, pour over three ladles of boiling broth and, stirring constantly, cook for 5 minutes taking care not to form lumps. Add the cream and the prawns; add salt and pepper, perfume with a splash of Worcester, 2 tablespoons of brandy and lemon juice. Leave on low heat for another 3 minutes. Meanwhile, cook the bucatini in boiling salted water: drain and season with the sauce. Serve them immediately, sprinkling with the finely chopped sage, tarragon and parsley.