Ingredients 

12 ounces penne pasta 

1/4 cup butter 

2 tablespoons extra-virgin olive oil 

1 onion, diced 

2 clover garlic, minced 

1 red bell pepper, diced 

1/2 pound portobello mushrooms, diced 

1 pound medium shrimp, peeled and deveined 

1 (15 ounce) jar Alfredo sauce 

1/2 cup grated Romano cheese 

1/2 cup cream 

1 teaspoon cayenne pepper 

Salt and pepper 

1/4 cup chopped parsley

Cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained paste into sauce, and served sprinkled with chopped parsley. Yields 6 servings.

Directions 

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 saucepan on medium heat. Stir in onions, and cook until softened and translucent, about 2 minutes. Stir in garlic, and red pepper, and mushrooms; cook over medium-high heat until soft, about 2 minutes more. Stir in the shrimp, cook until pink, than pour in Alfredo sauce, Romano cheese and

Main Dish

Peppered Shrimp Alfredo