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Cajun Alfredo Sauce Recipe

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4.1 from 75 reviews

A rich and flavorful Cajun Alfredo sauce combining creamy parmesan with bold Cajun spices, perfect for elevating pasta dishes with a spicy, smoky twist. Ready in just 15 minutes and serves 6.

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 seasoning blend contains salt)
  • 1¾ cups freshly grated parmesan cheese
  • Zest of 1 lemon

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

Instructions

  1. Melt Butter: In a large skillet, melt the unsalted butter over low heat. Cook until it begins to froth and you see white bubbles forming on the surface, indicating it’s hot but not browned.
  2. Add Cream and Seasoning: Stir in the heavy cream and Cajun seasoning. Add kosher salt if your seasoning blend doesn’t already contain salt. Increase heat slightly and bring the mixture to a simmer. Let it cook gently on low heat for 5 to 6 minutes to thicken and develop flavor.
  3. Incorporate Cheese and Lemon Zest: Remove the skillet from heat. Add the lemon zest to brighten the sauce. Gradually add the freshly grated parmesan cheese, stirring constantly until the cheese fully melts and the sauce becomes smooth and creamy. Adjust salt to taste if needed.
  4. Toss with Pasta or Serve: Add your favorite cooked pasta directly into the pan and toss to coat evenly with the sauce, or serve the sauce on the side as desired.

Notes

  • Use freshly grated parmesan cheese for the best melting and flavor results; pre-grated cheese may not melt as smoothly.
  • Adjust the amount of cayenne pepper for preferred spice level.
  • This sauce pairs wonderfully with fettuccine, penne, or any pasta shape that holds sauce well.
  • For a lighter version, substitute half-and-half for heavy cream but expect a thinner sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop to avoid curdling.

Find it online: https://recipethrive.com/cajun-alfredo-sauce-recipe/