Screaming Sphincter Peppered Shrimp Alfredo

July 3, 2014

Screaming Sphincter Peppered Shrimp Alfredo


  • 12 ounces penne pasta

  • 1/4 cup butter

  • 2 tablespoons extra-virgin olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1/2 pound portobello mushrooms, diced

  • 1 pound medium shrimp, peeled and deveined

  • 1 (15 ounce) jar Alfredo sauce

  • 1/2 cup grated Romano cheese

  • 1/2 cup cream

  • 3 tablespoons Screaming Sphincter Cayenne Pepper Sauce (Click To BUY), or more to taste

  • Salt and pepper to taste

  • 1/4 cup chopped parsley


  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, red pepper, and mushroom; 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, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Stir in Screaming Sphincter Cayenne Pepper Sauce (Click To BUY). Season with salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.


Check out all of our great sauces and spices at