Ingredients:

Extra Virgin Olive Oil- Two caps full (or roughly two tablespoons)

Butter- A large-silverwear-spoon scoop (or roughly a fourth of a cup or so)

Chopped onions- to taste (I myself am not huge on onions so I only chop a small handful)

Garlic cloves- Two, grated to a paste (I use something that looks a little like this http://1.bp.blogspot.com/\_bUCqkiK4w.....ndleGrater.jpg )

Alfredo Sauce- (Yes, I use a jarred base sauce. It's simple and I specifically use Classico Roasted Garlic ( http://c3.soap.com/images/products/.....cs-1688\_1z.jpg) Trust me by the end it really isn't the same as using the jarred sauce

Shrimp- Okay; now for this I use one bag of frozen, cooked, shelled, etc shrimp. It is safer than using fresh shrimp because my midwest, land-locked state has to import /everything/ other than corn and cows. I use small shrimp. You can use fresh shrimp if you prefer, just make sure you cook it until it is plump and pink. For frozen shrimp users; make sure you strain the shrimp and get rid of the excess liquid from thawing. It should be thawed before added to the dish.

Pecorino Romano Cheese (aged 9-10 months and finely grated- see tool above in garlic)- This can be substituted with a more mild romano or parmesan, but what fun would that be? Also done to taste, but nothing below three quarters of a cup or so, or you lose the creamy texture effect.

Mushrooms- I use baby bellas in slices, however you can chop them how you want, or leave them out entirely. I only recently got my mom to like mushrooms or I would have to leave them out entirely.

Penne Pasta- A decent amount, I personally use a whole box, however I take out at least a bowlful from that because of my autistic little sister that certainly won't put up with the texture of shrimp, let alone most sauces and mushrooms

Salt & Pepper- To Taste

The Fun Part

1: Saute' mushrooms, garlic, and onions in the olive oil and butter along with salt and pepper (I also add a bit of garlic powder but I love garlic) (I like to start this midway through the shrimp thawing, for fresh shrimp users you will want to add the shrimp in this first step instead of the second so it has time to cook. ) You will also want to start your water for the pasta.

2: Add shrimp (if thawed) to the saute'. This will have prevented over-cooking the shrimp. Cook until heated nicely. While it is cooking I like to grate my cheese into a bowl and stir the pasta

3: After the shrimp is at a decent temperature/ pinks nicely, add the alfredo sauce and cheese, again spicing to taste with salt and pepper. Bring down to a medium simmer and stir at a constant but consistent rate to thicken the mixture (You can also add just a little cream if you want, I don't tend to)

4: Strain pasta thoroughly and add to mixture. I like my pasta al dente, personally, and the texture goes great with this particular sauce.