Decadent delight: Whole wheat penne with shrimp-veggie alfredo

Shrimp, cooked & shelled, about 14 oz (1 pound in shells)
Yellow onion, raw, 1 medium (or 1/2 large), chopped
*(V) Squash, Yellow, raw, 2 small, or 1.5 cup, sliced
*Fresh Zuchinni and/or Squash, 1 small or 1 cup, sliced
Mushrooms, fresh, 2 cup, slices
*Bell Pepper, Green (Medium, or 1/2 large) - chopped,
*365 Organic Extra Virgin Olive Oil, 2 tbsp
*butter (salted), 4 tbsp [1/2 stick]
Half and Half Cream, 1.5 cup
Whole Milk / Vitamin D, 1.5 cup
Ricotta Cheese, whole milk, 1.25 cup
*Pasta, whole wheat elbows, 12 oz
Parmesan Cheese, hard, 4 oz
Garlic, 1 tsp
flour, 1/4 cup
black pepper to taste
salt to taste

Saute veggies and shrimp in olive oil until tender crisp; set aside. Drain excess moisture.
Cook penne pasta in boiling water to al dente; drain; set aside.
Melt butter in sauce pan. Add garlic & saute. Stir in flour, cook until thickened over low-medium heat. Add half and half, stirring constantly, then whole milk. Cook and stir until creamy. Stir in ricotta cheese until melted well-blended. Turn off heat; Add parmesan cheese. Cover. When melted, add pepper & salt to taste, stir well.
Combine veggies, sauce, and drained pasta; stir gently to blend well.
Serve this decadently delicious meal with fresh sour dough bread and butter.

Serving Size: Calculated on 8 servings, about 1.5 cups

Number of Servings: 8

Recipe submitted by SparkPeople user CSMNETC.