Cuisine Corner: Peppered Shrimp Alfredo

Try this easy to make recipe for dinner and use the leftovers for lunch!!  You can substitute for whatever kind of noodle you prefer, and if you are allergic to shellfish, try using chicken in place of the shrimp.  I love this recipe because it is simple enough to allow your own creativity, yet flavorful enough to just leave it be. 

Ready In: 50 Min
Yields 4 servings


* 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 (16 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

1. 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.
2. 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.
3. 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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