This cream sauce is absolutely excellent, I don't alter the recipe at all, and I've made it lots of times. Leaving it in the fridge overnight and reheating does help it thicken a bit. This is one of my husband's favourites. I've also used it as a sauce for bacon wrapped chicken bites, and it is just as delicious. Thank you!

Reviewed On: May 20, 2008

I couldn't find those herbs fresh, so I just added about a tbsp of each herb dried to the wine/oil mix, and used it as a dressing for the romaine/spinach combo. I also just cut each shrimp in half, because I love big bites of shrimp. The sauce was missing something, but I'm not sure what.

Reviewed On: Jan. 10, 2008

I made this without the avocado, and i even burnt the pecans a little, and it was still wonderful. i know i'll make this again.

Reviewed On: Aug. 24, 2007