Real talk, I'm sitting on my couch, drinking a beer, and watching Gilmore Girls.
I like to quantify my meals now by how many steps they take. This one drove in about 5,000 steps. Definitely a great workout. The trips back and forth to the grill really help! I'm proud to boast that this recipe was the first recipe that I 100% invented by myself. I've used it a ton of times for family gatherings, parties....I even brought it for lunch for a trip on a boat. Very transportable.
My family is obsessed with Old Bay. It may have something to do with our obsession with the Baltimore Orioles. A love of Old Bay and the Orioles is rare to find in New England. Therefore, people are always mystified when I whip out this foreign spice blend. It never ceases to impress. Grilling is a huge part of this dish and it's necessary. Grilled shrimp, grilled corn, and grilled peppers. Hence the back and forth to the grill. It's all about the steps baby. This is 100% a summer dish, BUT it was 60 degrees here in March and the shrimp were on sale, and the grocery store had corn, so you better believe we were whipping up this dish.
2 teaspoons salt
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon onion powder
2 tablespoons Old Bay Seasoning
2 tablespoons chili powder
2 teaspoon dried oregano
2 teaspoons dried basil
1 box fettuccine
1 pound peeled and de-veined shrimp
1/2 cup white wine
1/2 cup chicken broth
1/4 light cream
1/4 cup fresh parsley
1/2 white onion chopped into thin strips
4 cloves garlic
1 red bell pepper sliced into strips
1 green bell pepper sliced into strips
1/4 cup parmesan cheese
1/4 olive oil
2 ears of corn
2 tablespoons Old Bay
Heat your grill to medium high heat. Toss shrimp in about 2/3 of the spice blend and 2 tablespoon of olive oil. Brush the ears of corn with olive oil and sprinkle 2 tablespoons of Old Bay seasoning on both sides of the corn. Grill shrimp until pink on both sides. Grill corn until it is blackened and charred. Remove from grill.
Cook pasta according to box instructions. Sautée onion, garlic, and peppers on medium high heat until onions are translucent and fragrant. Toss the vegetables with the remaining 1/3 of the spice blend. Add chicken broth, wine, and cream and bring to a boil. Reduce heat to simmer. Stir in parmesan cheese and continue stirring until cheese is fully melted. Add shrimp to the pasta and turn off the heat. Serve pasta with sauce and shrimp on top. Top with fresh parsley.