I finally got around to making shrimp and olive oil pasta Friday night, which started out a bit uninteresting, but improved greatly with the addition of green olives and red pepper flakes.

One question that still pops up every now and again – “what is the deal with cholesterol
and shrimp?” Although shrimp are higher in cholesterol than some other seafood, a good deal of research that came out in the mid to late 1990s shows that eating shrimp has a net positive effect on cholesterol in the body. This is likely due to the healthful
fat profile of shrimp (no saturated or trans fats), and is widely accepted among the medical community. In fact, both the American Heart Association and the Dietary Approaches to Stop Hypertension (DASH) program recommend shrimp as a heart-healthy choice.

This is an example of the media coverage from the 90s.