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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this on the Alaskan Fish site, but come to find out it's a top-rated recipe Ingredients:
12 ounces penne pasta |
1/4 cup butter |
2 tablespoons extra virgin olive oil |
1 onion, diced |
2 garlic cloves, minced |
1 red bell pepper, diced |
1/2 lb portabella mushroom, diced |
1 lb 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 (more to taste) |
salt and pepper |
1/4 cup chopped parsley |
Directions:
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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