Thursday, January 13, 2011

Peppered Shrimp Alfredo

This recipe is on the spicy side, so if you're not a fan of spiciness, I would cut down a bit on the cayenne pepper (and the bell pepper as well)!

Adapted from this recipe.

8 oz penne pasta (or some other pasta, I used cavatappi because it's SO CUTE!! Love the little squiggles.) **The original recipe called for 12 oz pasta, but I found the pasta-to-stuff ratio to be a little high, so next time I make this I'll use just 8 oz**
1/4 c butter
2 tbsp olive oil
1 onion, diced
 2 cloves garlic, minced
1 red bell pepper, diced (if you're new to bell peppers, make sure you only use the red part (not the white), and rinse out the seeds before you cut it!)
1/2 pound portobello mushrooms, diced
1 lb medium shrimp, peeled and deveined
1 jar alfredo sauce (15 oz) (I used the "roasted garlic alfredo" kind)
1/2 cup grated parmesan cheese
1/2 cup cream (any sort of cream will do! I used light cream.)
1 tsp cayenne pepper
salt and pepper
1 1/2 tbsp dried parsley

1. Cook pasta according to package directions. Drain.
2. Melt butter with the olive oil in a big saucepan over medium heat. Stir in onion and cook until soft and translucent (about 2 minutes).
3. Stir in garlic, red pepper, and mushrooms, and cooke until soft - about 2 more minutes.
4. Stir in the shrimp, and cook until firm and pink.
5. Add in the alfredo sauce, cheese, and cream. Bring to a simmer and stir constantly for about 5 minutes.
6. Add in cayenne pepper, salt, parsley, and pepper.
7. Add pasta into the sauce, warm, and serve (sprinkle with extra parmesan cheese and ground black pepper before serving!).

Pasta - drained and waiting!

Onions, mushrooms, garlic, & red bell pepper

After adding the shrimp...

Shrimp is cooked!

After adding the other ingredients!

Mixing it all together