Following the advice of others here, I doubled the recipe to be sure I had enough. In the process, I used a can of evaporated milk (and a little 2% milk when that didn't quite make 2 cups), and tossed in a tablespoon of flour for thickness. I minced 3 garlic cloves for the doubled recipe. I had 2 bags of 1.5 cups of the Parmesan, but left about a third of the 2nd bag. The constant whisking/stirring was great, but even still, my sauce caught a little at the bottom when I accidentally left it for too long and didn't watch the heat. No biggie, though... there was no burn smell or taste, and the scraped up parts from the bottom gave my sauce some character. :) Lastly, I added a dash of chili powder, some white pepper, some black pepper, and two sprinkles of dried parsely. I poured it all over whole wheat shells, along with shrimp and broccoli I had sauteed with olive oil, more garlic, and other seasonings in a separate pan. De-lish! Will definitely use this again.
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Following the advice of others here, I doubled the recipe to be sure I had enough. In the...