You could also thin it with a bit more broth, or even some bottled clam juice, since you already have seafood in the recipe. I sometimes add some cooking sherry to a cream sauce recipe; the alcohol evaporates and leaves a slightly sweet taste.
Tonight I made the Shrimp Pasta from SparkRecipes. I used 8oz of fat free cream cheese, 1 cup and a little more of fat free chicken broth, and 1/2 a cup and a little more of reduced fat parm cheese. And shrimp and broccoli. While the mixture was heating up it was liquid-y but when I took it off the heat and into a bowl for serving, it quickly became solid - almost like a thick dip. The 'sauce' still tasted good on the pasta but I wanted to know if anyone knows how to make the sauce a little thinner, more liquid. My original thought is to add more broth, but I'm not a chef or anything so I don't really know what that would do.
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