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 salted 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
Ingredient notes & substitutions
Butter: I use salted butter, but you can use either salted or unsalted. If using unsalted butter you will need to add more salt, just taste test at the end and add as much as needed.
Heavy cream: You could technically use half and half as well, but heavy cream is needed for the fullest flavor
Paprika powder: I prefer to use smoked paprika, your choice!
Cayenne pepper: The amount stated in the recipe gives the cajun alfredo sauce just a tiny bit of heat - add more for a sharper kick
Shredded Parmesan cheese: buy a block of Parmesan and shred it yourself for the very best flavor
Pasta: I use fresh pasta for the quickest meal. Use any type you want.
Tips & tricks
Make your own cajun seasoning for the most flexibility - adjust the ratios as you like
Cajun seasoning can be very salty - if using store bought seasoning you should taste as you go
Don't overcook the pasta - you want it al dente
Add the cheese last,after removing from the heat, to avoid clumps and the sauce breaking
Add a protein: this sauce is delicious with added chicken or shrimp
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 leftover sauce in the fridge in an airtight container for up to 4 days
I don't recommend freezing this sauce as it tends to separate