Finely chop the onion.

Melt butter in a large skillet over medium heat.

Sauté the chopped onion in butter until tender, about 3-5 minutes.

Sprinkle curry powder over the onions and cook for 1 minute, stirring constantly.

Sprinkle flour over the onion mixture and stir until blended, creating a roux.

Stir in tomato paste until well combined.

Gradually stir in water, ensuring no lumps form.

Stir in heavy whipping cream.

Bring the sauce to a gentle boil over medium heat, stirring occasionally.

Cook and stir the sauce for 2 minutes, or until thickened.

Add salt, pepper, and hot pepper sauce to the sauce.

Add peeled and deveined shrimp to the skillet.

Cook the shrimp until they turn pink and are cooked through, about 3 minutes, stirring occasionally.

Serve the creamy curry shrimp hot over cooked pasta or rice.

Sprinkle with minced fresh parsley for garnish.