photo credit: Hoggheff aka Hank Ashby aka Mr. Freshtags
This recipe can make 4 servings. This delectable dish requires 30 minutes preparation time and 20 minutes cooking time. It should be ready in 50 minutes. Each serving contains 981 calories, 68.9g total fat, 305mg cholesterol, 1677mg sodium, 55.9g carbohydrates, 4.1g dietary fiber, and 39.2g protein.
Ingredients
Penne pasta – 8 ounces
Butter – 1/4 cup
Extra-virgin olive oil – 2 tablespoons
Onion (diced) – 1 piece
Garlic (minced) – 2 cloves
Red bell pepper (diced) – 1
Portobello mushrooms (diced) – 1/2 pound
Medium shrimp (peeled and deveined) – 1 pound
Alfredo sauce – 1 (16 oz) jar
Romano cheese (grated) – 1/2 cup
Cream – 1/2 cup
Cayenne pepper – 1 teaspoon or more to taste
Salt and pepper to taste
Parsley (chopped) – 1/4 cup
Directions
1. Boil salted water in a large pot. Cook the pasta in the boiling water for 8 to 10 minutes. Immediately drain the water once the pasta is cooked. Set aside.
2. In a saucepan, melt the butter over medium heat and add the olive oil. Add the onion and stir for 2 minutes or until the onion becomes soft and translucent. Add the red pepper, garlic and mushrooms. Stir and cook for 2 minutes over medium high heat or until everything is soft.
3. Add the shrimp and cook until the texture becomes pinkish. Introduce the Alfredo sauce, the Romano cheese, and cream. Simmer but make sure to stir constantly for 5 minutes or until the sauce has thickened. Add cayenne, pepper, and sale to taste. Remove from heat and add the pasta in the sauce. Garnish individual serving with chopped parsley.
{ 6 comments }
