Shrimp and Roasted Red Pepper Alfredo

Lauren Conforti

By
@Hutt5asl

My husband John created this recipe and my daughter Taylor made it for dinner. It is Amazing! So much flavor and color in this dish. You're gonna love it!


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Comments:

Serves:

4-6

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love when dinner is a family affair. This recipe is delicious... So creamy and bursting with flavor. And, it's relatively quick and easy to prepare. A bonus in my kitchen!

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Sauces, Seafood
Main Ingredient: Seafood
Regional Style: Italian