By 420cooking Dinners & Casseroles
June 8, 2017
12 ounces penne pasta
1/4 cup canna-butter
2 tablespoons extra-virgin canna-olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp already peeled
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
1Bring a large pot of lightly salted water to a boil.
2Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3Meanwhile, melt butter together with the olive oil in a saucepan over medium heat.
4Stir in onion, and cook until softened and translucent, about 2 minutes.
5Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
6Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce,
7Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes.
8Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.