Description
This creamy Cajun Alfredo Sauce combines rich butter and heavy cream with bold Cajun spices and freshly grated parmesan cheese for a flavorful twist on classic Alfredo. Ready in just 15 minutes, it’s perfect for adding a zesty, smoky kick to your favorite pasta dishes.
Ingredients
Units
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Sauce Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cup heavy cream
- 2 Tablespoons Cajun seasoning (homemade or store bought)
- 1/2 teaspoon kosher salt (omit if your seasoning contains salt)
- 1 3/4 cup freshly grated parmesan cheese
- Zest of 1 lemon
- 3 Tablespoons smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 2 teaspoon kosher salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried basil
Instructions
- Melt the Butter: In a large skillet over low heat, melt the butter until it’s fully melted and starts to froth, indicated by white bubbles on top.
- Add Cream and Spices: Stir in the heavy cream and Cajun seasoning mixture. If your seasoning blend doesn’t contain salt, add ½ teaspoon kosher salt. Bring the mixture to a gentle simmer and let it cook on low heat for 5 to 6 minutes to develop flavors and slightly thicken.
- Incorporate Lemon Zest and Cheese: Remove the skillet from heat, then stir in the lemon zest. Gradually add the freshly grated parmesan cheese, stirring continuously until the cheese is fully melted and the sauce becomes smooth and creamy. Adjust salt to taste if necessary.
- Toss with Pasta or Serve: Add freshly cooked pasta to the skillet and gently toss to coat thoroughly with the Cajun Alfredo sauce, or serve the sauce separately as desired.
Notes
- Use freshly grated parmesan cheese for best melting and flavor; pre-grated cheese may not melt as smoothly.
- If your Cajun seasoning is store-bought and contains salt, omit the additional ½ teaspoon kosher salt added with the cream.
- Smoked paprika adds a subtle smoky depth—do not substitute with regular paprika for best results.
- This sauce pairs well with fettuccine, penne, or linguine.
- For a lighter version, consider using half-and-half instead of heavy cream, but the sauce will be less rich.
