Ingredients
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12 ounces penne pasta
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¼ cup butter
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2 tablespoons extra-virgin olive oil
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1 onion, diced
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2 cloves garlic, minced
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1 red bell pepper, diced
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½ pound portobello mushrooms, diced
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1 pound medium shrimp, peeled and deveined
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1 (15 ounce) jar Alfredo sauce
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½ cup grated Romano cheese
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½ cup cream
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1 teaspoon cayenne pepper, or more to taste
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salt and pepper to taste
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¼ cup chopped parsley
Directions
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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.
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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.
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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 (per serving)
707 | Calories |
45g | Fat |
51g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 707 | |
% Daily Value * | |
Total Fat 45g | 58% |
Saturated Fat 20g | 102% |
Cholesterol 202mg | 67% |
Sodium 1035mg | 45% |
Total Carbohydrate 51g | 18% |
Dietary Fiber 3g | 12% |
Total Sugars 7g | |
Protein 28g | 57% |
Vitamin C 32mg | 36% |
Calcium 170mg | 13% |
Iron 4mg | 23% |
Potassium 514mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.