Cajun Alfredo Sauce

Make this Cajun Alfredo Sauce for a spicy twist on your basic pasta sauce. All done in 15 minutes with store bought or homemade cajun seasoning and zero chopping, this is a quick, tasty dinner full of flavor.

Course Main Course

Cuisine North American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 1059kcal

Author Emmeline Kemperyd

Equipment

Skillet
Pasta pot*
Measuring spoons*
Measuring cups (metric or US)*
Whisk*
Small bowl

Ingredients

½ cup butter salted or unsalted
1½ cup heavy cream
2 tablespoon cajun seasoning store bought or 1 batch of included recipe
1 lb fresh pasta cooked 1 minute less than package instruction; or dried pasta
¾ cup pasta cooking water
2 cups shredded Parmesan cheese

Cajun seasoning

½ tablespoon paprika powder regular or smoked
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
½ teaspoon fine table salt
¼ teaspoon cayenne pepper or more for a spicier version

To serve

paprika powder optional

US Customary - Metric

Instructions

Mix together the spices for the cajun seasoning in a small bowl.
½ tablespoon paprika powder, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ¼ teaspoon ground white pepper, ¼ teaspoon ground black pepper, ¼ teaspoon dried thyme, ½ teaspoon fine table salt, ¼ teaspoon cayenne pepper
Melt the butter in a skillet over medium heat.
½ cup butter
Pour in the cream and bring to a simmer.
1½ cup heavy cream
Add the cajun seasoning and mix well. Simmer for 5 minutes.
2 tablespoon cajun seasoning
Add pasta cooking water and mix, simmer for 1 minute, then mix in the pasta.
¾ cup pasta cooking water, 1 lb fresh pasta
Remove the skillet from the heat and mix in the shredded Parmesan cheese.
2 cups shredded Parmesan cheese
Taste test, and adjust seasoning as needed. Top with paprika powder to serve.
paprika powder

Notes

Tips & tricks

Make your own cajun seasoning for the most flexibility. This way you can adjust the saltiness & spiciness as you like.
Cajun seasoning can be very salty. If using store bought seasoning, only add salt if needed after tasting the finished dish.
Add the cheese last, after removing from the heat, to avoid clumps and the sauce breaking.
This dish is best eaten fresh as the fat will often separate when reheating
Store sauce separate from pasta and reheat gently to avoid separating
Store leftovers in the fridge in an airtight container for up to 4 days
I don't recommend freezing this sauce as it tends to separate

Nutrition