Shrimp Alfredo

The broken Lasagna noodles came from one New Years long ago when I scrambled together to make a 'special' meal from what I had on hand. The Alfredo sauce has changed from year to year, but the broken lasagna noodles have remained a tradition for many years now. As for the sauce for this dish, this is our newest and most favorite to date. And I do believe a new tradition. Enjoy

INGREDIENTS: serves 6-8
1 1/2lb shrimp tail off, deveined and rinsed
6 tablespoons butter
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound broken lasagna noodles
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
2 1/2 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack
cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10+ minutes or until al dente; drain.
2. Meanwhile, melt 6 tablespoons butter and Italian Seasoning in the skillet. Saute onion, 4 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Then add rinsed shrimp and simmer until shrimp turns pink. Then stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Serve over cooked Lasagna noodles. Add red pepper flakes and a light dusting of Parmesan for added flavor.