12 ounces whole grain penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 tsp garlic, minced
1 green bell pepper, diced
8 oz mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15-16 ounce) jar of Alfredo sauce
1/2 cup grated Parmesan cheese
1/2 cup whipping cream
1 cup fresh spinach
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1) 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.
2)Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, garlic, and cook until softened and translucent, about 2 minutes. Stir in green pepper, spinach, and mushrooms; cook over medium-high heat until soft, about 2 minutes more.
3) Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Parmesan, cheese, and 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 with bread and salad.
By: Josh Martin