Shrimp and Roasted Red Pepper Alfredo
By
Lauren Conforti
@Hutt5asl
9
Blue Ribbon Recipe
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!
The Test Kitchen
Ingredients
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12 ozpenne pasta
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1/4 cbutter
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2 Tbspolive oil
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1onion, diced
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2 tspgarlic powder
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1red bell pepper, roasted & diced
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1/2 lbportobello mushrooms, diced
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1 lbmed shrimp, peeled & deveined
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2 calfredo sauce (below)
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1/2 cgrated romano cheese
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1/2 clight cream (or evaporated milk)
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1 tspcayenne pepper, more or less to taste
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1/4 cchopped fresh parsley
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·salt & pepper to taste
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ALFREDO SAUCE
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1 cmilk
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1 clight cream (or evaporated milk)
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3 Tbspbutter
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2 Tbspcorn starch
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1/2 cParmesan cheese
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1/2 tspgarlic powder
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1/2 tsppepper
How to Make Shrimp and Roasted Red Pepper Alfredo
- Alfredo Sauce: Whisk all ingredients in order SLOWLY in small saucepan over med heat. Whisk until smooth. Yield about 2 cups.
- 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.
- 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.
- 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.
- Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.