Thursday, July 12, 2012

Peppered Shrimp Alfredo

This may not seem like a "Summer Lovin" dish  to some, but I love seafood pasta dishes in the summer. I especially love them when paired with a nice cool glass of white wine. But, since I am now carrying the next baby diva (coming to a kitchen near you this December) I will have to make due with no wine pairings this summer.  Luckily, this dish is great on it's own!

Peppered Shrimp Alfredo

12 ounces penne pasta

1/4 cup butter2 tablespoons extra-virgin olive oil

1 onion, diced2 cloves garlic, minced1 red bell pepper, diced

1/2 pound portobello mushrooms, diced

1 pound medium shrimp, peeled and deveined

1 (15 ounce) jar Alfredo sauce

1/2 cup grated Romano cheese

1/2 cup cream

1 teaspoon cayenne pepper, or more to taste

Salt and pepper to taste

1/4 cup chopped parsley


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.

(I originally found this recipe on All Recipes...if you haven't checked out this site, you should!)

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