PEPPERED SHRIMP ALFREDO

PEPPERED SHRIMP ALFREDO


8-oz. penne pasta
¼ cup butter
2 Tbsp. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
½ lb. portabella mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (16-oz,) jar Alfredo sauce
½ cup grated Romano cheese
½ cup cream
1-tsp. cayenne pepper. Or more to taste
Salt and pepper to taste
¼ cup chopped parsley


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente; drain.

Meanwhile melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushrooms; cook over medium-high heat until soft, about 2 minutes more.

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. Season with cayenne, salt and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Yield: 4 servings.