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Shrimp Alfredo

things you will need:

• 1 (16 oz) box penne
• ¼ cup unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 8 oz portobello mushrooms, roughly chopped
• 6 cloves garlic, minced
• 1 pound (tail off, peeled, de-veined) large/medium sized shrimp
• 1 (15 oz) jar Alfredo sauce - we love Bertolli's Alfredo Sauce
• ½ cup grated Romano cheese
• ½ cup heavy cream
• Cayenne pepper, to taste
• Salt, to taste
• Pepper, to taste
• Chopped parsley, to garnish - optional

Direction

1. Bring a large pot of salted/oiled water to a boil.
2. Heat a large non-stick pan over medium heat.
3. Once hot add in olive oil and butter.
4. Once butter has melted add in diced onions. Cook for about 3 minutes, or until onions have started to soften.
5. Add in red bell pepper and cook an additional 2 minutes.
6. At this time, cook your pasta. Your pasta should finish at about the same time the sauce has been completed.
7. Add in mushrooms and garlic.
8. Add in shrimp and saute until the shrimp starts to turn pink.
9. Stir in Alfredo, romano, and heavy cream and let simmer for 5 minutes.
10. Stir in spices. Taste and re-season if necessary.
11. Drain pasta and stir pasta into the sauce.
12. Serve immediately with optional parsley!

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