Posts: 317
9/11/08 9:55 A

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.

Posts: 284
9/11/08 7:45 A

Thinning it with milk like Linda suggested is the best way to go... Remember when you are making cream sauces to do so on low heat otherwise you run the risk of curdling.

Sounds like a yummy recipe!!!

Hilda

current weight: 136.0

142 138.25 134.5 130.75

127

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Posts: 475
9/10/08 9:53 P

I think I would try thinning it with a bit of milk. I have never heated the fat free cream cheese, so there is probably an addiditive in it that makes it thick.

Posts: 14
9/10/08 7:46 P

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.

Thanks!