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sos...cream sauce

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sos...cream sauce

fldhkybnva | Mar 3, 2011 04:11 PM

I plan to make blackened shrimp with cajun cream sauce over penne. The recipe calls for whipping cream. When I made the recipe last time, the biggest complaint was that the sauce was too thin. Do I need to cook it longer at a boil or is it necessary to add corn starch/flour to thicken? Also is it possible to use either whipping cream/half and half or just half and half only (with flour added to thicken of course) to reduce the calories somewhat but still produce a great sauce to coat the pasta?

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