Sometimes you make a super simple recipe and you have no idea what it is about it that makes it taste so good. Cooking Light’s shrimp Florentine pasta was one of those recipes. The only thing I did differently than the recipe was I added fresh tomatoes (diced) directly into the pasta vs. on the side as a caprese salad. I expected the result to be good, but it was great.
Watch highlights from the seafood community ranging from the latest in social media to important developments in efforts to repeal the USDA Catfish Inspection Program.
