Penne Prawns Alfredo

    (1934)
    50 minutes

    A delicious creamy pasta with a sauce of prawns, portobello mushrooms and red capsicums. I sometimes use a little more garlic.


    1511 people made this

    Ingredients
    Serves: 6 

    • 375g penne pasta
    • 65g butter
    • 2 tablespoons extra-virgin olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 red capsicum, diced
    • 250g portobello mushrooms, diced
    • 500g medium prawns, peeled and deveined
    • 1 (565g) jar Alfredo sauce
    • 1/2 cup grated Romano cheese
    • 1/2 cup (125ml) cream
    • 1 teaspoon cayenne pepper, or more to taste
    • salt and pepper to taste
    • 1/4 cup chopped parsley

    Directions
    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    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 and cook until softened and translucent, about 2 minutes. Stir in garlic, capsicum and mushroom; cook over medium-high heat until soft, about 2 minutes more.
    3. Stir in the prawns and cook until firm and pink, then pour in Alfredo sauce, Romano 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 sprinkled with chopped parsley.

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    Reviews and Ratings
    Global Ratings:
    (1934)

    Reviews in English (1335)

    by
    665

    This was really good! I did make a few minor adjustments. The family demanded that I not add the cayenne pepper. I had medium shells instead of penne so I used them. The portobellos I sliced into medium thick strips and I had a jar of roasted red bell peppers that I used instead of fresh. Everyone loved this dish! One thing to note, I have yet to find alfredo sauce that isn't salty so don't add any salt until you've tasted it just before it's ready to plate. Mine didn't need any because the salt in the alfredo sauce was enough. This recipe is a keeper! Thanks to the original poster.  -  30 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    520

    Absolutely easy and fast recipe to prepare that has wonderful flavors. Even better the next day when the flavors have had a chance to marry. Used a combination of red and green bell pepper for additional color and added an additional 1/4 cup of fresh grated Parmesan cheese. Thanks Jzeller for submitting this recipe.  -  03 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    369

    This was a great recipe! I made a few changes only because I didn't have all the ingredients. Instead of shrimp I cooked chicken seperately in salt and pepper and then cut into strips and served over the pasta. I used parmesan cheese instead of Romano, and added chopped spinach instead of mushrooms as I don't like mushrooms. It was absolutely delicious! My husband never goes back for seconds, but with this he went back for thirds!  -  11 Dec 2007  (Review from Allrecipes USA and Canada)

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