• 6servings
  • 20minutes
  • 707calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, C, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 12 ounces penne pasta

  2. 1/4 cup butter

  3. 2 tablespoons extra-virgin olive oil

  4. 1 onion, diced

  5. 2 cloves garlic, minced

  6. 1 red bell pepper, diced

  7. 1/2 pound portobello mushrooms, diced

  8. 1 pound medium shrimp, peeled and deveined

  9. 1 (15 ounce) jar Alfredo sauce

  10. 1/2 cup grated Romano cheese

  11. 1/2 cup cream

  12. 1 teaspoon cayenne pepper, or more to taste

  13. Salt and pepper to taste

  14. 1/4 cup chopped parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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