As others have said, this recipe was great and easy. I too used milk instead of water and added some parmesan cheese to the sauce at the end. I tried to lighten the fat content a litle by using low-fat butter and cream cheese, and used 3/4 lb of shrimp. The only prob was that once I added the milk, I kept waiting and waiting for it to thicken up (was very watery). So I think I ended up over-cooking it a tad, cuz as soon as I added the pasta and removed it ftom the heat, it was SUPER thick, almost too thick. We still enjoyed it though and will make again, just not too often b/c of the nutrition value. Oh-yeah, used spinach fettucine, too. Made it look more elegant.
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