Spicy Shrimp and Chicken

I made my favorite Spicy Shrimp and Chicken dish from Carino's...and Holy Cow! It was amazing. I thought I added a ton of extra shrimp, but I forgot that a few of my kids love shrimp, so next time, and their will be a next time, I will add even more. I really like the mushrooms, sun-dried tomatoes and green onions. They add so much to the dish. I didn't add the whole amount to cayenne pepper, because I was afraid my kids wouldn't eat it, but next time I'd add some extra to mine. I had it the next day for leftovers (with two shrimp-pathetic) and it was still just a fabulous.

Spicy Shrimp and Chicken

FOR THE SPICY ROMANO SAUCE:
1 pint heavy cream
4 tbsp butter
1 tbsp salt
1 tbsp pepper
1/4 cup Romano cheese
1/4 cup Parmesan cheese ( I used 1/2 cup of 3 cheese blend)
2 tsp cayenne pepper

SPICY SHRIMP AND CHICKEN:
1 1/2 oz. melted butter
3 oz. sliced cooked chicken
2 oz. black tiger shrimp
1/2 cup sun dried tomatoes
1/2 cup green onions
1/2 cup sliced mushrooms
10 oz. cooked penne pasta
1 pinch of salt, pepper, and garlic salt
1 oz. heavy cream
6 oz. Romano sauce

TO PREPARE THE SPICY ROMANO SAUCE:
Melt butter in hot saute pan. Add cream, salt, and pepper, and heat to a boil. Take off flame and fold cheeses and cayenne pepper into sauce. Allow to sit for 2 to 3 minutes after cheese has melted. Set aside.

TO PREPARE THE SPICY CHICKEN AND SHRIMP:
Combine melted butter, chicken, shrimp, onions, sun dried, mushrooms, salt, pepper, and garlic salt to a hot saute pan. Saute for 2 to 3 minutes to ensure shrimp are fully cooked.

Add heavy cream and Romano sauce to saute pan and allow to thicken.

Once sauce begins to boil, add penne pasta. Toss and serve.