Description
This rich and flavorful Cajun Alfredo Sauce combines creamy Parmesan and butter with a bold blend of Cajun spices and smoked paprika. Ready in just 15 minutes, it’s perfect for tossing with pasta or drizzling over grilled chicken or vegetables to add a spicy, smoky kick to your dishes.
Ingredients
Sauce 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 contains salt)
- 1¾ cups freshly grated Parmesan cheese
- Zest of 1 lemon
- 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
- Melt Butter: Melt the unsalted butter in a large skillet over low heat until it’s fully melted and just begins to froth, showing white bubbles forming on the surface.
- Add Cream and Spices: Stir in the heavy cream and Cajun seasoning. Add kosher salt only if your seasoning blend does not already contain salt. Bring the mixture to a gentle simmer and cook on low heat for 5 to 6 minutes to allow the flavors to meld.
- Incorporate Lemon Zest and Cheese: Remove the skillet from heat and add the lemon zest. Gradually add the freshly grated Parmesan cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust the salt if needed.
- Serve: Toss the sauce with cooked pasta to coat thoroughly or serve it as a flavorful topping for your preferred dish.
Notes
- Use freshly grated Parmesan cheese for best melting and flavor quality.
- If your Cajun seasoning blend contains salt, omit the additional ½ teaspoon kosher salt added initially.
- For a lighter version, you can substitute half-and-half for heavy cream but expect a slightly less rich texture.
- This sauce pairs excellently with fettuccine, chicken, shrimp, or roasted vegetables.
