I thought this was wonderful -- I cut the cream in half which means you have to cut the Parmesan in half (or it won't melt into the sauce). If anything I thought it needed both more lemon juice and more salt. I'm not sure if it's worthwhile (because let's face it this is never going to be a healthy recipe) but I'll try next time with half and half or even milk and see how it works.

Made this sauce to use with a package of lemon shrimp garlic ravioli that hubby brought home from Costco (not realizing the package came with a sauce recipe). Anyway, I am really pleased to have discovered this lovely, tangy, lemony, easy-to-make sauce and look forward to using it over fish and rice as well.