• 12 oz beer
• 1/2 onion
• 1 spring parsley
• 1 lemon wedge
• 1 bay leaf
• 2 pounds raw shrimp
• 2 tbsp butter
• 2 tbsp flour
• 1 cup (8 oz can) tomato sauce
• 4 tbsp chopped scallion
• 1/4 tsp Tabasco sauce
• 1/4 ground nutmeg
• pinch of sugar

1. Bring beer, onion, parsley, lemon wedge, bay leaf, and salt to a boil in a large saucepan.
2. Add shrimp.
3. Bring to a boil again. Then reduce heat and simmer for 5 minutes.
4. Strain liquid and reserve.
5. Melt butter and add flour. Stir to a smoth paste.
6. Add the reserved liquid, tomato sauce, scallion, Tabasco sauce, nutmeg and sugar.
7. Cook, stirring constantly, until mixture thickens, and comes to a boil.
8. Add shrimp and cook only to rewarm the shrimp.

Serve with hot noodles of your preference.

The title intrigued me, is it a Spanish/Mexican recipe of some sort? It sounds delicious, but hot noodles? I'm not sure what kind of noodles would go with that or how to prepare it. How do you do it, Oldbay?

I think she just means to serve it over cooked noodles (egg noodles, angel hair pasta, linguni, etc)