Ingredients

• 12 ounces penne pasta
• 0.25 cups unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 onion , diced
• 1 red bell pepper , diced
• 8 ounces portobello mushrooms , diced
• 2 cloves garlic , minced
• 1 pound medium shrimp , peeled and deveined
• 1 , 15 ounce
• 0.5 cups grated Romano cheese
• 0.5 cups heavy cream
• 1 teaspoon cayenne pepper , or more to taste
• salt and ground black pepper to taste
• 0.25 cups chopped flat-leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, melt butter with olive oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in bell pepper, mushrooms, and garlic; cook over medium-high heat until soft, about 2 minutes.
3. 3 Add shrimp; cook until firm and pink. Stir in Alfredo sauce, Romano cheese, and cream; bring to a simmer, stirring constantly, until thickened, about 5 minutes.
4. 4 Season with cayenne pepper, salt, and black pepper. Stir in penne. Sprinkle servings with parsley.

Nutrition per serving