Shrimp Arrabbiata – Cooking Light Virtual Supper Club
I can’t believe it’s February already! January whizzed by…and with the not so mild weather all of us have been having (some more than others!), the closer we get to spring the better, as far as I’m concerned. I can’t wait to see some color in the grass and hit the beach again. This Florida girl needs some sun.
Since it’s February, it’s time for another Virtual Cooking Club get together. This month we cooked for the theme “Healthy Italian”…which is my kind of cooking. Italian is really so easy to healthy up…you don’t need a lot of heavy cheese and bread to make a great and healthy Italian meal. This Shrimp Arrabbiata is a perfect example of how simple Italian cooking can really be…and simple is good in my opinion. Especially if you are trying to put something delicious and healthy on the table…quick.
(served with some Roasted Broccoli…my favorite side)
I followed the recipe to a T (how exactly do you spell T anyway?) for the most part…the only major thing I did differently is add an extra can of diced tomatoes. I thought one can would not make it saucy enough for my liking. I used one can of regular diced tomatoes and one can of Italian diced tomatoes for the additional seasoning. I served it over whole wheat angel hair pasta. I was a little disappointed in the amount of heat (spice) in the sauce, but that may have been my fault, I should have added more red pepper to compensate for the extra can of tomatoes, and also, I like things spicy. My husband and nephew said they were good with the spice…but I could have used some more. You’ll have to decide on that one.
Here is what the rest of the Virtual Supper Club girls brought to the table:
For a printable copy of Shrimp Arrabbiata or other Healthy Italian recipe visit CookingLight.com.
Join the club! If you’d like to become an honorary member of the Virtual Supper Club, blog a recipe that fits the theme, leave a comment on the Test Kitchen Secrets – Cooking Light blog and leave a comment with a link to your post!
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Yum Aggie! This is my kind of dish. That plate looks so good and so good for you. Would you like me to ship some shrimp from the Gulf of Mexico to you? : )
Thanks for sharing a great recipe and coming together for another month of the Virtual Supper Club.
This is my kind of cooking too Aggie. Thank you so much for sharing this dish with us all. I love getting together with great company for our virtual supper club.
Ooooh..this looks simply beautiful up here on my screen! The colors, the texture..everything about it is lusciousness. I’ll do this one of this February Friday night!
Sounds great! I often find that Cooking Light recipes go easy on the spice, so I probably would have added extra too.
Looks perfect! I like spice too…I always add about twice as much red pepper as they call for 😉 I need sun too Aggie! We’re going away at the beginning of March and I can’t wait. This cold is freaking me out. I’m totally going to check out Val’s stuffed veggie recipe too-yum!
I just visited Helene and Val and now I’m glad I clicked over to see your gorgeous shrimp. I could eat nothing but shrimp for the rest of my life it’s so good. However, I’m not fond of the farm raised ones and try to avoid them at the market when I can. You’re right – it is so quick and easy to pull together.
Sam
I like the added kick. Great broccoli side too!
That looks delicious! I recently went from vegan to adding seafood an this looks like a great way to make it!! Thank you!
This dish is something I have to try. I love shrimps and I’m always looking for different ways to eat them. Thanks for bringing this dish to our Virtual Club.
How do you roast your broccoli?
Toss broccoli florets with a little olive oil, salt and pepper (and some chopped garlic if you like). Roast in 400 degree oven for about 20 minutes…SO GOOD!!
My, oh my! Looks phenomenal!!
Hey Aggie = ) The shrimp… DIVINE.. work of art on the plating. BTW.. have a healthy question: I went back to counting calories… is it okay to incorporate some rice as long as I maintain my calorie intake to lose the extra poundage.. need to lose 10lbs…
Aggie, it looks so delicious! You can bet we will be trying this in our home as Shrimp is something that both Grumpy and I enjoy together!
I love the idea of a virtual supper club!! OMG I love this dish – I made it last fall: http://fittingbackin.blogspot.com/2009/09/leg-workout-another-running-urge-new.html
Mine doesn’t look as good as yours (as per usual!). 🙂
This sounds great! Penne arrabbiata is one of my favorite restaurant meals but I imagine it’s even better with shrimp.
That looks wonderful! I adore shrimp and broccoli they are one of many favorite foods I love to eat.
Shrimp and pasta is always a wonderful combination and this one is a keeper!
CCR
=:~)
Anggie~ I sent you an email. I am hoping to get to be a part of this virtual supper club~ I have just the thing to share.
Let me know before I show up uninvited. 🙂
I am loving this whole meal. The shrimp look perfectly cooked and I love, love, love roasted broccoli.
P.S. I’ve been terrible about going to blogs lately too. Life is busy.
Roasted broccoli is one of my favorite sides too.
That looks incredible! Being mostly Italian, I just love all pasta dishes, especially ones that include seafood.
Jenn
Shrimp with spicy heat equals love!
Roasted broccoli is always fantastic and tasty dish. Look very delicious and yummy
I just stumbled across your site today while getting together my weekly menu…..lots of great recipes here…I will be back often. Hope you don’t mind me referencing these and your site on my blog?… http://athousandblooms.blogspot.com/.
Thanks!! Tracie K.