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Ingredients

12 ounces penne pasta ¼ cup butter 2 tablespoons extra-virgin olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, diced ½ pound portobello mushrooms, diced 1 pound medium shrimp, peeled and deveined 1 (15 ounce) jar Alfredo sauce ½ cup grated Romano cheese ½ cup cream 1 teaspoon cayenne pepper, or more to taste Salt and pepper to taste ¼ cup chopped parsley

Nutrition Info

707 calories carbohydrate: 50.6 g cholesterol: 201.5 mg fat: 45 g fiber: 3.4 g protein: 28.4 g saturatedFat: 20.3 g servingSize: - sodium: 1034.5 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

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.

6 servings

Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers.