Begin by taking a large non-stick skillet and placing it over medium heat. Allow it to warm up for a moment; it will need to be hot enough to effectively cook the butter and oil together.

Once your pan is hot, introduce the olive oil and butter. As the butter melts, add in the diced onion. Sauté for about three minutes until the onion becomes soft and translucent. Next, toss in the red bell pepper and let it cook for another two minutes. The colors should start to brighten, making your kitchen smell wonderful.

Now, it’s time for the fun part: adding in the portobello mushrooms and minced garlic. These ingredients infuse the dish with an earthy flavor. Stir them well, and sauté for about 30 seconds. You want the garlic to become fragrant without burning.

Add the shrimp to the pan; these beauties will add protein to your dish. As they start to turn pink, which takes about 2–3 minutes, continue to stir gently. Remember to cook them just to the point of doneness to keep them tender.

With the shrimp cooked, pour in the Bertolli Alfredo sauce along with the heavy cream. This combo will create that luscious, creamy consistency we all crave in Alfredo sauce. Lower the heat slightly and let it simmer for about five minutes to meld the flavors beautifully.

Now, sprinkle in the grated Romano cheese, a dash of cayenne pepper, and season with salt and pepper to taste. Stir well to combine everything. Finally, fold in the cooked penne pasta until every piece is coated in that creamy goodness. For an extra touch, add the frozen peas at this stage if you’d like.

Once everything is well mixed and heated through, it’s time to serve! Garnish with chopped basil for a fresh, herby finish. Your dish is ready to be enjoyed—savor each bite!