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Peppered Shrimp Alfredo

12 ounces penne pasta
14 cup butter
2 tablespoons extra virgin olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
12 lb portabella mushroom, diced
1 lb medium shrimp, peeled and deveined
1 (15 ounce) jar alfredo sauce
12 cup grated romano cheese
12 cup cream
1 teaspoon cayenne pepper (more to taste)
salt and pepper
14 cup chopped parsley


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. 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 mushroom; 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.

Source: www.food.com