Bring water to a boil for pasta. Once pasta is dropped, begin sauce.
Melt butter in a large skillet (that will need a lid). Sauté onions until translucent.
Add flour and stir to begin a roux. After 1 minute, add cream of celery soup, stirring. Add chicken broth while stirring until sauce is to your desired consistency.
Add wine and lemon juice; stir.
Add tarragon and salt and pepper.
Add shrimp, stir and cover. Simmer on low until shrimp are cooked.
Serve over pasta (or rice). Enjoy!