because this is pretty rich i dont think its necessary to add parmesan cheese to the sauce, and definately not as much as is called for in this recipe. a few shavings of real parmesan cheese on top is all it needs. whats more, the butter and heavy cream shouldnt take 6-8 minutes to thicken as suggested and if you dont use good quatily heavy cream it wont thicken whatever you do! this might have been the reason why so many cooks had a prob with currdling. lastly, i added the shrimp as soon as the pesto was incorporated with the cream (after about 5 minutes of thickening the cream) as all the additional cooking time in stages 3 and 4 will only burn the sauce and not make it any thicker. hope this helps!

Reviewed On: Nov. 4, 2006

this was good but definately needed some improvement. i agree with the previous cooks who said that the addition of extra garlic, brown sugar and cayenne or some other heat source are necessary. and that one can of coconut milk is too much. i used half a can and about 2T of yogurt to add thickness. whats more, i used 2 fresh tomatoes instead of canned and 1/4 teaspoon of cinnamon for extra aroma. i also think that the sauce can be prepared ahead of time and stored in fridge til needed, adding sauted chicken (or shrimp, which i used and really liked)when serving.

Reviewed On: Nov. 4, 2006

this was so delicious and did taste like the stuff served in restaurants. i didnt use any buttermilk as i didnt have any and it was still perfect. also i didnt use packaged coleslaw mix but simply fine chopped red and white cabbage and grated some carrot. also added extra onion very finely diced. it was great.

Reviewed On: Nov. 3, 2006