Peppered Shrimp Alfredo

12 ounces 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 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
 1 teaspoon cayenne pepper, or more to taste
 Salt and pepper to taste
 1/4 cup chopped parsley

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.

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.

Stir in the shrimp, and cook until firm and pink.

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.