1/4 c. butter
2 tbs. extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
8 oz. portobello mushrooms, diced
1 lb. medium shrimp, peeled and deveined
1 (15-oz.) jar Alfredo sauce
1/2 c. grated Romano cheese
1/2 c. cream
1/4 tsp. cayenne pepper, or to taste
Salt and pepper to taste
1/4 c. chopped parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter 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.
Stir in the shrimp and cook until firm and pink. Pour in Alfredo sauce, Romano cheese, and cream; simmer, stirring constantly, until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce and serve sprinkled with chopped parsley.