Description
Penne pasta, fresh shrimp, vegetables, and the easiest, creamiest Alfredo! Ready in 30 minutes!
Ingredients
- ¼ cups Unsalted Butter
- 2 Tablespoons Extra Virgin Olive Oil
- 1 whole Yellow Onion, Diced
- 1 whole Red Bell Pepper, Diced
- 1 box (16 Oz. Size) Penne Pasta
- 8 ounces, weight Portobello Mushrooms, Roughly Chopped
- 6 cloves Garlic, Minced
- 1 pound Medium Sized Shrimp (tail Off, Peeled, De-veined)
- 1 jar (15 Oz. Size) Alfredo Sauce (We Use Bertolli’s)
- ½ cups Grated Romano Cheese
- ½ cups Heavy Cream
- Cayenne Pepper To Taste
- Salt And Pepper, to taste
- Chopped Parsley For Garnish (optional)
Preparation
Bring a large pot of salted or oiled water to a boil.
Heat a large nonstick pan over medium heat. Once hot, add olive oil and butter. Once butter has melted, add diced onions. Cook for about 3 minutes, or until onions have started to soften. Add red bell pepper and cook an additional 2 minutes.
At this time, cook pasta. Your pasta should finish at about the same time the sauce has been completed.
To the pan with the onions and peppers, add mushrooms and garlic. Add shrimp and saute until shrimp starts to turn pink. Stir in Alfredo sauce, Romano cheese, and heavy cream. Let simmer for 5 minutes. Stir in spices. Taste and re-season if necessary.
Drain pasta and stir pasta into the sauce. Garnish with parsley if desired, and serve immediately!
