4 ounces (1 1/2 cups) uncooked dried mini lasagna noodles
1 (12-ounce) package frozen medium raw shrimp, thawed, deveined, rinsed, drained
1/4 cup all-purpose flour
2 cups milk
1/4 cup sliced green onions
2 tablespoons chopped fresh parsley
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1/4 teaspoon hot pepper sauce
1 (16-ounce) bag frozen vegetable mixture (corn, broccoli and
red pepper), thawed, well drained*
1/4 cup freshly grated Parmesan cheese, if desired
Cook noodles according to package directions. Drain; set aside.
Meanwhile, melt butter in 3-quart saucepan until sizzling; add shrimp. Cook over medium heat, stirring occasionally, until shrimp turn pink (5 to 7 minutes). Remove shrimp with slotted spoon; set aside.
Stir in flour in same pan with wire whisk until smooth and bubbly (1 minute). Whisk in milk, green onions, parsley, garlic salt, basil and hot pepper sauce. Continue cooking, stirring occasionally, until sauce thickens and comes to a full boil (3 to 5 minutes). Boil 1 minute.
Stir in cooked noodles, shrimp, vegetables and sherry. Continue cooking, stirring occasionally, until mixture is heated through (5 to 7 minutes). Sprinkle with Parmesan cheese.
*Substitute 1 cup frozen corn, 1 cup frozen broccoli florets and 1/2 cup coarsely chopped red bell pepper. Melt butter as directed. Add red pepper; cook 1 minute. Add shrimp; continue as directed above.