Peppered Shrimp Alfredo

A jar of Alfredo sauce gets an added kick with cayenne pepper, Romano cheese, and cream. Served with red peppers, shrimp, and penne pasta, this is a rich, amazing dish! It's our first time trying it and definitely a huge hit and super easy. This would be great for a Valentine dinner with your special someone.

Serves: 3


6 ounces penne pasta
2 tbsp butter
1 tbsp extra-virgin olive oil
1/2 onion, diced
1 clove garlic, minced
1/2 red bell pepper, diced
1/4 pound portobello mushrooms, diced
1/2 pound medium shrimp, peeled and deveined
1/2 (15 ounce) jar Alfredo sauce
1/4 cup grated Romano cheese
1/4 cup cream
1/2 tsp cayenne pepper, or more to taste
salt and pepper to taste
2 tbsp chopped parsley

Cook pasta as directed or until al dente

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 mushrooms; cook over medium-high heat until soft, about 2 minutes more.

Stir in shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to 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 used canned mushrooms, light Alfredo sauce, passed on the Romano cheese and used half and half instead of the cream to make it a lighter dish. I'd definitely half the cayenne pepper next time. Too spicy for our liking. We topped with parmesan cheese. YUM!

* Recipe from