# Lemon garlic shrimp pasta - making cream sauce ahead? **URL:** \ **Category:** Cafe Society\ **Created:** [July 14, 2019, 10:37pm UTC](https://boards.straightdope.com/t/lemon-garlic-shrimp-pasta-making-cream-sauce-ahead/837088 "2019-07-14T22:37:44Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [July 14, 2019, 10:37pm UTC](https://boards.straightdope.com/t/lemon-garlic-shrimp-pasta-making-cream-sauce-ahead/837088/1 "2019-07-14T22:37:44Z")
Can the more knowledgeable Dopers advise me about the feasibility of making a cream sauce ahead of time & then gently re-heating to serve? I’ve been making a lemon garlic dish based off this recipe: > **[Shrimp Pasta with Lemon Cream Sauce | Little Spice Jar](https://littlespicejar.com/shrimp-pasta-with-lemon-cream-sauce/)** > > A simple shrimp pasta with lemon cream sauce. The cause contains no flour and is easy to make, creamy, and topped with fresh basil and parmesan cheese! … and want to do a bit of the dinner prep in advance if possible. Would the sauce hold in the fridge for a couple of hours? What about a couple of days? Will it “break” upon being warmed & stirred with the other ingredients? It’s got both cream and Parmesan, but no milk, if that makes any difference. ---
**Author:** ![Slash1972](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/slash1972/32/6461_2.png) [@Slash1972](https://boards.straightdope.com/u/Slash1972)\ **Post date:** [July 14, 2019, 11:44pm UTC](https://boards.straightdope.com/t/lemon-garlic-shrimp-pasta-making-cream-sauce-ahead/837088/2 "2019-07-14T23:44:52Z")
Sorry, I don’t know about the sauce staying good, but just want to say thanks for sharing this. Seems good! ---
**Author:** ![Ike\_Witt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ike_witt/32/283_2.png) [@Ike\_Witt](https://boards.straightdope.com/u/Ike_Witt)\ **Post date:** [July 15, 2019, 12:03am UTC](https://boards.straightdope.com/t/lemon-garlic-shrimp-pasta-making-cream-sauce-ahead/837088/3 "2019-07-15T00:03:50Z")
My guess is that you might be able to make the sauce in advance but it probably won’t be as good as if you make it at the time it is going to be served. Most pasta dishes like this are supposed to be made while the pasta is boiling and then you add the cooked pasta directly to the fresh, warm sauce. There is an additional chance for the sauce to break if you cool it then reheat it. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 15, 2019, 12:04am UTC](https://boards.straightdope.com/t/lemon-garlic-shrimp-pasta-making-cream-sauce-ahead/837088/4 "2019-07-15T00:04:07Z")
Looks delicious. I’d be too timid to prep any cream sauce ahead. Ive found serving leftovers of anything with a cream sauce the next day is never quite the same. ETA: yeah, what Ike said. ---
**Author:** ![gkster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gkster/32/14107_2.png) [@gkster](https://boards.straightdope.com/u/gkster)\ **Post date:** [July 15, 2019, 3:57am UTC](https://boards.straightdope.com/t/lemon-garlic-shrimp-pasta-making-cream-sauce-ahead/837088/5 "2019-07-15T03:57:28Z")
Looks yummy! I wonder about trying to make it a little healthier by substituting lowfat yogurt or sour cream for some of the half & half or heavy cream? ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [July 16, 2019, 4:57am UTC](https://boards.straightdope.com/t/lemon-garlic-shrimp-pasta-making-cream-sauce-ahead/837088/6 "2019-07-16T04:57:48Z")
> [@Slash1972](#): > > Sorry, I don’t know about the sauce staying good, but just want to say thanks for sharing this. Seems good! Thanks. Lemme know what you think, if you do make it. I may try it with thinly sliced chicken medallions, one of these days.