Peppered Shrimp Alfredo

Ingredients

  • 12 ounces penne pasta
  • 1/4 cup butter
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/2 pound portobello mushrooms, diced
  • 1 pound medium shrimp, peeled and deveined
  • 1 (15 ounce) jar Alfredo sauce
  • 1/2 cup grated Romano cheese
  • 1/2 cup cream
  • 1 teaspoon cayenne pepper, or more to taste Salt and pepper to taste
  • 1/4 cup chopped parsley

Preparation

  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat.
  4. Stir in onion, and cook until softened and translucent, about 2 minutes. S
  5. tir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
  6. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes.
  7. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

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