| | Directions | | Cook pasta according to directions. Meanwhile, melt butter together with the olive oil in a sauce pan over medium heat. Stir onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushrooms; 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. |
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| Ingredients | | - |  | 8 ounces penne pasta |
| - | | 1/4 cup butter |
| - | | 2 tablespoons extra virgin olive oil |
| - | | 1 onion, diced |
| - | | 2 cloves garlic, minced |
| - | | 1 red bell pepper, diced |
| - | | 1/2 pound portobello mushrooms, diced |
| - | | 1 pound medium shrimp, peeled and deveined |
| - | | 1 jar Alfredo sauce (16 ounce jar) |
| - | | 1/2 cup grated Romano cheese |
| - | | 1/2 cup cream |
| - | | 1/2 teaspoon Cayenne Pepper |
| - | | Salt and pepper to taste |
| - | | 1/4 cup chopped parsley |
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