I made a new recipe today and made it my absolute goal to share it with you folks. I was very excited to try this recipe and realized only when I started cooking what it called for. 10 TABLESPOONS OF BUTTER. TEN. And umm…then I looked at the amount of pasta. 6 OUNCES. What? That’s insane. I don’t know about you folks but I prefer recipes that go by the box because I just rather use it all then save it for later and remember how many ounces are left. I’m lazy that way. So I made many adjustments, wrong adjustments but I can kind of share what I did. I definitely did not add more butter even though I used more pasta…is this how Italian restaurants cook??
How does this look? This was before I made a few adjustments because…bugga was RICH. Looks pretty right?
You can never have enough garlic. Never.
Crimini Mushrooms
Does it help that two of the ten tablespoons of butter is used to saute the mushrooms? I didn’t think so.
Don’t these shrimp look great? Sorry, I just feel so proud at how I cooked them. I got them from Don Quijote on sale.
Chiffonade of Basil (yes, I had to look up that word)
What makes this sauce creamy? Cream cheese. All cream cheese. Oh yeah, there’s the butter in this pan. Along with garlic and basil, smelled so ono.
It will be super lumpy until you throw in the pasta water, then it smoothes out real quick!
Here is everything mixed together….mmm….
So what did I do after I ate this and didn’t like it? I added chicken broth. A LOT of chicken broth to thin out the sauce. I also added more cracked black pepper and squeezed a lemon in there. Cream sauces are so tricky, especially for reheating. I packed a couple of containers for lunch this week and poured in more chicken broth to help it not be a clumpy mess when I reheat them.
I got the recipe here. I know I didn’t sell it too well in this post but if you want to make the recipe, please do! I think I messed it up by adding my own quantities. If any of you do want to know the quantities I used, let me know and I can share it. Have a great week folks!