I have made this several times. I made it as written the first time and found it was oozing butter, had too much salt, and too much pasta for the amount of sauce...3 stars. With modifications it is a very flavorful and healthier recipe. Now I use half the pasta, replace the heavy cream with whole milk, reduce the butter in half, and eliminate the salt. Usually I saute chopped onion or shrimp in a little olive oil with fresh garlic (instead of powdered garlic) and to that I add 1-2 T flour and cook for a minute or so; I add this mixture to the butter and whole milk mixture and let it thicken slightly before adding the Parmesan cheese. Add your favorite vegetables, seafood, or chicken to change it up for even more variety. Great flavor.
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