More pasta, but this time I’ve added a bit of my favorite home style flavors in the form of Old Bay.  Growing up in Maryland, this is a staple.  It goes on EVERYTHING!  Potatoes, french fries, oatmeal, burgers, hot dogs, crab cakes, steamed shrimp and other fish … seriously, when we say everything, we mean it ;o)
You can substitute the Old Bay mixture for a cajun spice mix if that is something you love.  Just make sure to use the low sodium version.  Salt is healthy to a certain extent.  Typically, there is enough salt in our foods we don’t need to add more.  Regardless, this is an easy to follow recipe that is healthy and ready for enjoyment!

1 package of Fettuccine 
1 TBSP Extra Virgin Olive Oil
8 Extra Large Shrimp or 16 Large Shrimp, steamed 
1 TBSP Old Bay Spice 
1/4 C Whole Grain Cornflakes, crushed
1 C Low Sodium Chicken Broth
1 C Heavy Cream
 1/2 C Parmesan Cheese, Grated
  1. Cook fettuccine according to package instructions. 
  2. Clean the shrimp and while still moist toss in Old Bay/Cornflake mixture to coat.
  3. Put EVOO into a deep skillet and heat over medium-high heat. Add shrimp and cook approximately 2-3 min on each side until crisp. Once cooked, remove and set aside. 
  4. In the same skillet add chicken broth and heavy cream.  Season with additional Old Bay, if preferred. 
  5. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. 
  6. Add fettuccine and shrimp and toss.  

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