Peppered Shrimp Alfredo


12 oz penne pasta
14 cup butter
2 tbsp extra-virgin olive oil
1 onion, diced
2 clove garlic, minced
1 red bell pepper, diced
12 lb portobello mushrooms, diced
1 lb medium shrimp , peeled and deveined
15 oz jar alfredo sauce
12 cup romano cheese, grated
12 cup cream cream
1 tsp cayenne pepper, or more to taste
1 salt, to taste
14 cup parsley, chopped
1 black pepper, to taste


  1. 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.
  2. 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.
  3. 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.

Serving Size: 1/6 of a recipe

Servings Per Recipe: 6

Amount Per Serving
Calories 707 Calories from Fat 405
% Daily Value
Total Fat 45g 69%
Saturated Fat 20g 101%
Cholesterol 201mg 67%
Sodium 1009mg 40%
Potassium 513mg 14%
Total Carbohydrate 51g 16%
Dietary Fiber 3g 13%
Sugars 7g
Protein 28g 57%


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