Peppered Shrimp Alfredo

Ingredients

    12 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 (15 ounce) jar Alfredo sauce
    1/2 cup grated Romano cheese
    1/2 cup cream
    1 teaspoon cayenne pepper, or more to taste
    Salt and pepper to taste
    1/4 cup chopped parsley

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 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.
    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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