Cajun Alfredo Sauce
This rich, silky Cajun Alfredo sauce combines classic flavors with a lively kick, perfect for fettuccine and shrimp, transforming weeknight dinners into a special occasion.
Ingredients
Sauce Ingredients
- 1 cup heavy cream For best texture; half-and-half is thinner
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese Freshly grated recommended
- 2 cloves garlic, minced Or 1/2 tsp garlic paste
- 1 teaspoon Cajun seasoning Adjust to taste
- Salt and freshly ground black pepper To taste
- Cooked pasta of your choice (fettuccine, penne, linguine, or shells)
Instructions
Cooking the Pasta
- Bring a pot of salted water to a boil and cook your pasta according to package directions.
- Reserve 1/2 cup of the pasta cooking water before draining.
Making the Sauce
- In a medium saucepan over medium heat, melt the unsalted butter.
- Add the minced garlic and sauté for about 1 minute, stirring, until fragrant but not browned.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Do not let it boil vigorously.
- Stir in the Cajun seasoning and season with salt and pepper to taste. Simmer for 1–2 minutes.
- Remove the pan from heat and gradually add the grated Parmesan cheese, stirring constantly until the cheese melts and the sauce is smooth.
- If the sauce feels too thick, whisk in a tablespoon or two of the reserved pasta water until you reach the desired consistency.
Combining
- Toss the hot cooked pasta in the sauce until well coated. Serve immediately.
Notes
For a lighter version, use 3/4 cup half-and-half + 1/4 cup cream, or a dairy-free butter and full-fat coconut milk. Avoid freezing the sauce if possible as it may separate.