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Jen's Spicy Shrimp Alfredo
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| ingredients | |
| 1lb | Shrimp, (30-40 count, washed and deveined. You can leave the tails on or off. |
| 1/2 c | diced yellow onion |
| 1 | red bell pepper, (diced) |
| 1/2lb | fresh diced mushrooms |
| 2-4 T | butter |
| 6 T | olive oil |
| 2 cloves | diced garlic |
| 2 T | ground red pepper, (or to taste) |
| salt | |
| pepper to taste | |
| fresh dried parsley | |
| fresh grated parmesan | |
| Alfredo Sauce | |
| 2 cups | Whipping Cream |
| 1/2 cup | Parmesan Cheese, freshly grated |
| 1/2 cup | Romano Cheese |
| 4 Tbsp | Butter |
| 1 package | angelhair pasta |
preparation
For alfredo, on low heat, heat butter; add cream and both cheeses; Do not boil. Just stir until creamy. For thinner sauce-add more cream. Thicker sauce add more cheese. Salt and pepper to taste.
In heavy sauce pan heat butter and 2 tablespoons olive oil. Add diced onions, peppers, and garlic. Add salt, pepper and red pepper to taste. Saute on medium heat until they just start to get tender. Add shrimp and cook until pink.
Cook Pasta as directed- add remaining olive oil once drained.
Once the alfredo sauce is done, add it to the shrimp mixture, let simmer for about 2-5 minutes so the flavors can marry. Serve shrimp mixture over pasta. Add the freshly chopped parsley and parmesan when you serve.
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