Jenn'S Spicy Shrimp Alfredo

• 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 and 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

1. 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.
2. 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.
3. Cook Pasta as directed- add remaining olive oil once drained.
4. 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.

shrimp, yellow onion, red bell pepper, mushrooms, t, olive oil, garlic, ground red pepper, salt, parsley, parmesan, alfredo sauce, whipping cream, parmesan cheese, romano cheese, butter, angelhair pasta

Taken from www.epicurious.com/recipes/member/views/jenns-spicy-shrimp-alfredo-1201755 (may not work)