Cajun Alfredo Sauce
350kcal
Ingredients
Main Ingredients
- ½ cup unsalted butter
- 1 ½ cups heavy cream
- 2 Tablespoons Cajun seasoning homemade or store bought
- ½ teaspoon kosher salt omit if your seasoning blend contains salt
- 1¾ cups freshly grated parmesan cheese see notes
- 1 piece lemon (zest only)
Spices
- 3 Tablespoons smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- ½ teaspoon dried basil
Method
Preparation
- In a large skillet, melt the butter over low heat until it froths and small white bubbles appear on the surface.
- Stir in the heavy cream and Cajun seasoning. If desired, add salt to taste.
- Bring the mixture to a gentle simmer and let it cook on low heat for about 5 to 6 minutes.
- Remove the skillet from the heat and add the lemon zest for a refreshing touch.
- Gradually add the freshly grated parmesan cheese, stirring until it is completely melted and the sauce is smooth. Adjust salt as needed for taste.
- Toss in your cooked pasta to coat it thoroughly with the sauce, or serve as desired.
Notes
Ingredient Substitutions: You can substitute the heavy cream with half-and-half for a lighter version, or use cashew cream for a dairy-free option. Optional Variations: Add cooked chicken, shrimp, or vegetables like bell peppers and spinach to make it a complete meal. Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or milk to loosen the sauce as needed.