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Ingredients

2 tablespoons extra-virgin olive oil

1/4 cup butter

1/4 cup chopped parsley

Salt and pepper to taste

1/2 pound portobello mushrooms, diced

12 ounces penne pasta

1 red bell pepper, diced

2 cloves garlic, minced

1/2 cup cream

1 pound medium shrimp, peeled and deveined

1 teaspoon cayenne pepper, or more to taste

1/2 cup grated Romano cheese

1 onion, diced

1 (15 ounce) jar Alfredo sauce

Steps

Step 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.

Step 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.

Step 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.