Recipe remastering is awesome.
You might be thinking: “Hannah, what are you talking about?” And that’s a valid question. Sorry, I just liked the phrasing of “recipe remastering” but I really mean that the simple habit of tweaking existing recipes is awesome. It’s great for several reasons:
- It makes cooking way easier. You don’t need to worry about planning meals to make sure you have every ingredient, because you don’t need every ingredient! You work with what you got.
- This one is pretty self-explanatory, but you can make any recipe fit your taste. You can combine two recipes, build off of the base of one recipe and add your own flair, or just simply substitute an ingredient you’re not in the mood for.
- It also makes you a better cook. After almost two years of remastering Pinterest recipes to be the cheapest (and with ingredients that I already have) I know so much more about substitutions and flavor combinations, and I feel much more confident creating my own recipes. Sometimes, you tweak a recipe so much that it turns into a whole new one. And voila! You can cook.
So today, I thought I would share a recipe I remaster at least once a week.
One of Ariana and my weeknight staples is pasta. That being said, neither of us could live off of the same pasta recipe night after night, week after week. That’s where remastering classic pasta recipes comes in handy. One of our favorite recipes to make is based on this Creamy Tuscan Shrimp Pasta from So Yummy.
However, we never have fresh basil since our plant tragically died and sun-dried tomatoes are always a tough sell since we can only ever find them at Trader Joes. Not only that, but heavy cream means popping dairy relief pills. So for our version, we just went with dried basil, skipped the sun dried tomatoes, and made our cream sauce with flour, butter, chicken stock, and good ol’ lactaid.
We stuck pretty close to the original this time, but the great thing about making recipes your own is that you can keep making changes to make it better. Next time we want a creamy pasta night, we might make chicken instead using our favorite seasoning blend, kale instead of spinach, and we might actually have some sun-dried tomatoes on hand. That’s the best thing about creating this habit – the possibilities are endless.
So here it is – our slightly altered version of a simple and classic pasta recipe.
Weeknight Tuscan Shrimp Spaghetti:
- 4 tbsp, butter (half a stick)
- 1 cup chicken stock
- 2 cups milk (it doesn’t matter which kind)
- 3 cloves garlic, minced
- ½ a diced onion
- 2 tbsp chopped fresh parsley
- 2 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper
- 1 cup halved cherry tomatoes
- 2 cups spinach
- 1/4 cup fresh parmesan
- 1/2 lb shrimp (we used salad shrimp because we had it)
- Cooked Spaghetti
- In a large pan over low-medium heat, melt some butter and add garlic. Cook until fragrant and add shrimp.
- Cook until pink and remove from pan.
- Add onion and sauce until translucent. Remove from pan and set aside.
- Add more butter. Melt and add enough flour to create a roux. (This is a butter and flour mixture that should be thick)
- Add chicken stock and milk. Simmer until the sauce starts to thicken.
- Season with salt and pepper, basil, and oregano.
- Add onion and shrimp back in. Also add in spinach, tomatoes, and parsley.
- Put spaghetti in the sauce and toss to combine. Stir in some parmesan and top it with the rest.
Well, there it is! Our first recipe post. Let us know in the comments if y’all want to see more recipes from us, and whether you’d like to see some original recipes as well!
Until next time,