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Name: Peppered shrimp Alfredo
Prep time: 30 min
Cook time: 6 h
Total time: 6 h
Yield: 4
Cuisine: not set
Ingredients: 12 oz Penne pasta; 1 1/2 cup Cream; 2 tablespoons olive oil; 4 tablespoons butter; 1/2 tsp pepper; 1 1/2 oz Parmesan; 1/8 tsp ground nutmeg; 1 whole onion diced; 2 cloves garlic minced; 1 whole red bell pepper diced; 2 whole portobello mushrooms diced; 1 lb shrimp; 1 tsp cayenne pepper to taste; 1/4 cup parsley

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INGREDIENTS

12 oz Penne pasta
1 1/2 cup Cream
2 tablespoons olive oil
4 tablespoons butter
1/2 tsp pepper
1 1/2 oz Parmesan
1/8 tsp ground nutmeg
1 whole onion ; diced
2 cloves garlic ; minced
1 whole red bell pepper ; diced
2 whole portobello mushrooms ; diced
1 lb shrimp
1 tsp cayenne pepper ; to taste
1/4 cup parsley

INSTRUCTIONS

Boil lightly salted water and add pasta until dente Bring 2/3 of the cream and 1/2 of the butter to a simmer in a small sauce pan. Reduce to low heat and simmer for about 12-15 minutes. Off heat and stir in remaining cream salt and pepper. While cream is reducing, melt rest of butter and olive oil together in a large saucepan over med heat. Stir in onion and cook until translucent. Add garlic, red pepper, and mushrooms and cook over med heat until soft. Stir in shrimp and cook until pink and firm. Return cream mixture to simmer and add to the shrimp and veggies. Add Parmesan, nutmeg, cayenne, salt and pepper. Cook until cheese melts and combines. Add chopped parsley over top

NOTES

Garlic bread, salad

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Peppered shrimp Alfredo

12 oz Penne pasta
1 1/2 cup Cream
2 tablespoons olive oil
4 tablespoons butter
1/2 tsp pepper
1 1/2 oz Parmesan
1/8 tsp ground nutmeg
1 whole onion diced
2 cloves garlic minced
1 whole red bell pepper diced
2 whole portobello mushrooms diced
1 lb shrimp
1 tsp cayenne pepper to taste
1/4 cup parsley

Boil lightly salted  water and add pasta until dente

Bring 2/3 of the cream and 1/2 of the butter to a simmer in a small sauce pan.  Reduce to low heat and simmer for about 12-15 minutes. Off heat and stir in remaining cream salt and pepper.

While cream is reducing, melt rest of butter and olive oil together in a large saucepan over med heat.  Stir in onion and cook until translucent.  Add garlic, red pepper, and mushrooms and cook over med heat until soft.  Stir in shrimp and cook until pink and firm.

Return cream mixture to simmer and add to the shrimp and veggies.  Add Parmesan, nutmeg, cayenne, salt and pepper.  Cook until cheese melts and combines. Add chopped parsley over top

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Nutrition

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Serving Size: 1 Serving (406g)
Recipe Makes: 4 Servings

Calories: 743
Calories from Fat: 343 (46%)

Amt Per Serving		% DV

	Total Fat 38.1g	51 %
	Saturated Fat 21g	105 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 3.1g
Cholesterol 333.7mg		103 %
Sodium 484.3mg		17 %
Potassium 874.9mg		23 %
Total Carbohydrate 59.1g		17 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 56.6g
Protein 41.5g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 743

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