SHRIMP AND ROASTED RED PEPPER ALFREDO

Shrimp and Roasted Red Pepper Alfredo image

Provided by Lauren Conforti

Categories Seafood

Number Of Ingredients 22

12 oz penne pasta
1/4 c butter
2 Tbsp olive oil
1 onion, diced
2 tsp garlic powder
1 red bell pepper, roasted & diced
1/2 lb portobello mushrooms, diced
1 lb med shrimp, peeled & deveined
2 c alfredo sauce (below)
1/2 c grated romano cheese
1/2 c light cream (or evaporated milk)
1 tsp cayenne pepper, more or less to taste
1/4 c chopped fresh parsley
salt & pepper to taste
ALFREDO SAUCE
1 c milk
1 c light cream (or evaporated milk)
3 Tbsp butter
2 Tbsp corn starch
1/2 c Parmesan cheese
1/2 tsp garlic powder
1/2 tsp pepper

Steps:

1. Alfredo Sauce: Whisk all ingredients in order SLOWLY in small saucepan over med heat. Whisk until smooth. Yield about 2 cups.
2. 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.
3. 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.
4. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and light cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste.
5. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.