INGREDIENTS
¼ cup of butter.
2 tbsps of extra-virgin olive oil.
1 diced onion.
2 minced cloves of garlic.
1 diced red bell pepper.
½ pound of diced portobello mushrooms.
1 pound of peeled and deveined medium shrimp.
1 (15 ounce) jar of alfredo sauce.
½ cup of grated romano cheese.
½ cup of cream.
1 tsp of cayenne pepper.
Salt and pepper.
¼ cup of chopped parsley.
Cook the pasta in a large pot of boiling lightly salted water for 8 to 10 minutes and drain.
In a sauce pan, melt the butter and olive oil together over medium heat and sauté the onion for 2 minutes. Add in garlic, red pepper and mushroom, mix to combine and cook for 2 minutes or more.
Mix in the shrimp and cook until firm and pink. Add the alfredo sauce, romano cheese and cream and simmer for 5 minutes while stirring.
Add some cayenne, salt and pepper to taste and add the pasta to the sauce. Mix to combine and serve with some parsley on top.
In a sauce pan, melt the butter and olive oil together over medium heat and sauté the onion for 2 minutes. Add in garlic, red pepper and mushroom, mix to combine and cook for 2 minutes or more.
Mix in the shrimp and cook until firm and pink. Add the alfredo sauce, romano cheese and cream and simmer for 5 minutes while stirring.
Add some cayenne, salt and pepper to taste and add the pasta to the sauce. Mix to combine and serve with some parsley on top.