White Wine and Garlic Dream Cream

"I first found this recipe on this site in 2002, and made the dish for my then boyfriend, and now husband. It's still a regular on my home menu. I made some initial changes, which perfected the recipe ..." See morefor us and which I've kept all these years: 1) I omit the lemon juice altogether 2) I add about 1/4 cup chopped parsley which adds beautiful color, scent and a slight lemony flavor that makes up for the missing lemon juice and 3) I always saute shrimp or chicken in the pan with garlic and olive oil FIRST, then spoon it onto a dish and set aside, before using the same pan to make the sauce. This will add a lot of flavor to the sauce. Then after the sauce is made, add back the shrimp/chicken along with cooked pasta, mix and then dish up and serve. GREAT!"

"To truckerdoo--the sauce curdled because you used milk and not heavy cream as the recipe indicates. There is not enough fat in milk to keep the sauce from breaking. If you're trying to make the reci..." See morepe lower in fat you'd need to experiment with a combination of heavy cream and milk to keep the sauce from breaking."

"From reading the reviews that others had posted, one would gather that these were submitted my inexperienced members...milk? (8^D) I tried your recipe, and my friends and I were extremely pleased ..." See morewith the results. Not too difficult; not too time consuming. The cream came out very rich and flavorful, and I believe that by estimating the amounts of wine, garlic and lemon juice, I was able to achieve a wonderful balance. (I try to use recipes as a foundation for creation rather than direct instruction - this allows me to experience how different amounts of ingredients will effect the end result and to adjust for different tastes geographically...) Thank you for providing a wonderful foundation for a memorable dinner with my closest friends."