INGREDIENTS
12 oz. penne pasta
1/4 cup butter
2 TBSP. extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 lb. portobello mushrooms, diced
1 lb. medium shrimp, peeled and deveined
1 (15 oz.) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup sour cream
1 tsp. cayenne pepper
Salt and pepper to taste
1/4 cup chopped parsley
DIRECTIONS
Cook pasta according to package directions.
Melt butter together with the olive oil in a saucepan over medium heat.
Stir in onion; cook until softened and translucent.
Stir in garlic, red pepper and mushrooms; cook until soft.
Stir in the shrimp and cook until firm and pink, then pour in Alfredo sauce, cheese and cream.
Bring to a simmer, stirring constantly, until thickened, about 5 minutes.
Season with cayenne, salt and pepper.
Stir drained pasta into the sauce and serve with chopped parsley.
Serves 6.
