Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, typically about 8-10 minutes. Drain and set aside, reserving a little pasta water.

In a large pan over medium heat, melt the butter and olive oil. Add the chopped onion and sauté for about 2 minutes until soft. Next, add the minced garlic, red bell pepper, and sliced mushrooms. Cook for another 2-3 minutes until the vegetables are softened and fragrant.

Stir in the shrimp and cook for about 3-4 minutes, or until they turn firm and pink. Be careful not to overcook them!

Pour in the Alfredo sauce, Romano cheese, and heavy cream, stirring well to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.

Sprinkle in the cayenne pepper and season with salt and black pepper to taste. Stir everything together and adjust the flavor as needed.

Toss the cooked fettuccine in the sauce with the shrimp mixture, ensuring the pasta is evenly coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Sprinkle fresh chopped parsley over the top before serving, and maybe even a little extra Romano cheese if you’re feeling indulgent!