Shrimp and Roasted Red Pepper Alfredo

Lauren Conforti


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!

★★★★★ 2 votes
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!


12 oz
penne pasta
1/4 c
2 Tbsp
olive oil
onion, diced
2 tsp
garlic powder
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


1 c
1 c
light cream (or evaporated milk)
3 Tbsp
2 Tbsp
corn starch
1/2 c
Parmesan cheese
1/2 tsp
garlic powder
1/2 tsp


1Alfredo Sauce: Whisk all ingredients in order SLOWLY in small saucepan over med heat. Whisk until smooth. Yield about 2 cups.
2Bring a large pot of lightly salted water to a boil. Add 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. 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.
4Stir 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.
5Stir 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