Description
This Cajun Alfredo Sauce is a smoky, flavorful, and creamy sauce perfect for pasta, grilled fish, or steamed vegetables. The sauce boasts a rich blend of homemade Cajun seasoning with a fresh zest of lemon, creating an elevated, zesty twist on the classic Alfredo. It’s quick to prepare and offers an indulgent yet balanced taste experience, bringing layers of spices and smooth Parmesan richness to your dish.
Ingredients
Alfredo Sauce
- ½ cup unsalted butter
- 1 ½ cup heavy cream
- 2 Tablespoons Cajun seasoning (homemade or store-bought*)
- ½ teaspoon kosher salt (omit if seasoning contains salt)
- 1¾ cup freshly grated Parmesan cheese
- 1 lemon zest only
Homemade Cajun Seasoning
- 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
- ½ teaspoon dried basil
Instructions
- Melt Butter: Melt the unsalted butter in a large skillet over low heat until fully melted and it begins to froth with white bubbles appearing on top.
- Add Cream and Seasoning: Stir in the heavy cream and Cajun seasoning blend. Add kosher salt 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, allowing the flavors to meld.
- Incorporate Lemon Zest and Cheese: Remove the skillet from the heat. Add the lemon zest to the sauce. Gradually add the freshly grated Parmesan cheese, stirring continuously until the cheese melts completely and the sauce is smooth and creamy. Adjust salt to taste if necessary.
- Serve: Toss the sauce with cooked pasta to coat evenly, or spoon over steamed vegetables or grilled fish as desired for a flavorful finish.
Notes
- Carefully check the salt content in store-bought Cajun seasoning as many are seasoning salts, not simple spice blends; adjust added salt accordingly.
- Avoid adding lemon juice directly to the hot cream as it may cause curdling; use lemon zest only for brightness.
- If the sauce becomes too thick, thin it with a small amount of pasta cooking water to reach desired consistency.
- To make Cajun Chicken Pasta, add 2 cups of shredded cooked chicken and 12 to 16 ounces of cooked pasta to the sauce along with optional frozen peas or spinach for a quick and hearty meal.
