Recipe: Garlicy Cream Sauce

by Linda Percell

I used the cream sauce recipe to add to my sauteed shrimp over angel hair pasta last night. I consider myself a decent cook (though my audience is usually limited to my meat & potatoes husband.) But my instincts always make me want to make an alfredo sauce whenever I cook with cream. It took a good bit of restraint to keep the cheese out of this one! I did modify to use 1.5 cups skim milk and 1/2 cup of fat free half 'n' half. It made the sauce a little thinner and spread well over the angel hair pasta.