Delicious shrimp, portobello mushrooms, and red peppers are combined in an Alfredo sauce.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 12 ounces penne pasta
- ¼ cup butter
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- ½ pound portobello mushrooms, diced
- 1 pound medium shrimp, peeled and deveined
- 1 (15 ounce) jar Alfredo sauce
- ½ cup grated Romano cheese
- ½ cup cream
- 1 teaspoon cayenne pepper, or more to taste
- Salt and pepper to taste
- ¼ cup chopped parsley
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 707 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 202 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 20 g |
| Sodium | 1035 mg |
| Sugars | 7 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe. I used a little less cayenne so now it’s not overwhelming hot, but just has that little tickle of heat at the back of your throat. My favorite dish to make for guests!
FABULOUS!!!! Followed pretty much as written. WONDERFUL!
This is so flavorful & delicious! Without a doubt, a new favorite for me. I have Celiacs disease & can’t eat gluten. I have trouble finding pasta recipes that offer rich & bold enough flavors to compensate for the bland taste of having to use gluten-free pasta. This is definitely a recipe I am keeping & will be preparing often. Thank you!
The best Alfredo
Others, including myself Love it! Didn’t have all the ingredients; but made due without mushrooms which I love to included next time.
Made this with veggies I had on hand, onions, garlic, broccoli and artichokes. Added some left over chicken too so it wouldn’t go to waste and the boys loved this!!!
Loved it!! I made it exactly as recipe except I left out the mushrooms and cayenne due to allergy. Otherwise simply delish! Added it to my recipe collection. Mmmm
This was delicious and I got many compliments on it. I just tried to make it a little more healthy and made the quick and easy alfredo from this site. Substituting yogurt for part of the cream.
My family thought this was pretty good. I’m giving it 3 stars because I didn’t have cream, so I used the 2% milk I had in the fridge and I didn’t add mushrooms because we don’t like them. I will make this again using the cream to see if that helps the sauce come together a little better next time.
Perfect!
Made some changes…Swap out the 1/2 cup cream for 14oz. can of petite diced tomatoes. Also, subbed crushed red pepper flakes ( just a pinch) for cayenne. I make this often. Thanks for a great recipe!
I would have rated it higher if the recipe would have included homemade alfredo sauce.
This was great and easy to put together.
Definitely had some HEAT!! But really good!
Absolutely delicious.
Great recipe! 1 note; the shrimp should not be frozen when adding to the pan, the vegetables were a little over cooked by the time the shrimp turned pink.
This is wonderful! Be brave. Use 1 tsp. cayenne pepper (unless you have toddlers). You’ll be so glad you did.
Loved it!
This was very tasty, however, mine ended up as a casserole. At about the time to serve, I received news that it would have to wait an hour to an hour and a half, so I sprinkled parm on top and put it in a slow oven. It turned out a bit mushier than I like, but the crunchy parm topping compinsated. I’ll definitely make this again.
I’ve made this several times, just as written. It’s easy to prepare, and has become one of our favorite dishes.
Had this one saved in my email for 7 years before I finally got around to making it. Made this recipe exactly as listed…ingredients wise. Only difference is I pulled the tails off the shrimp before cooking which makes the dish easier to eat out of the pot. Shrimp cools so fast I hate having to pull tails off an otherwise ready to eat dish. Flavors were excellent. Next time, I’ll up the amount of cayenne and cut back on the amount of pasta but this is 100% worth making again. Thanks OP.