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Ingredients
| pasta (penne): 12 oz |
| unsalted butter: 1/4 cup |
| olive oil: 2 Tbl |
| onions: 1 (chopped) |
| garlic: 2 cloves (minced) |
| red bell pepper: 1 pepper (diced) |
| dried porcini mushrooms: 250 g |
| raw shrimp: 450 g |
| romano cheese: 125 g |
| thick cream: 1/2 cup |
| cayenne pepper: 1 tsp |
| Kosher salt: 1 tsp |
| parsley: 1/4 cup |
For Alfredo sauce
| unsalted butter: 1/4 cup |
| thick cream: 1 cup |
| garlic: 1 clove (crushed) |
| parmesan cheese (grated): 1 1/2 cups |
| parsley: 1/4 cup |
Peppered Shrimp Alfredo
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
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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.