Cajun Alfredo
A Louisiana-spiced twist on classic Alfredo, this creamy and bold sauce is perfect for weeknights, date nights, or feeding a hungry family.
Ingredients
For the sauce
- ½ cup unsalted butter Melt gently without browning.
- 1½ cups heavy cream Use low-fat cream for a lighter option, but may thin the sauce.
- 2 Tablespoons Cajun seasoning Homemade or store-bought.
- ½ teaspoon kosher salt Omit if seasoning blend contains salt.
- 1¾ cups freshly grated Parmesan cheese Freshly grated is recommended for best texture.
- 1 lemon zest only Zest before juicing for best flavor.
Homemade Cajun seasoning
- 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
Preparation
- In a large skillet over low heat, melt the unsalted butter gently. Watch for gentle frothing and small white bubbles on the surface—don’t let it brown.
- Stir in the heavy cream and Cajun seasoning. Taste and add kosher salt only if your seasoning is unsalted.
Cooking
- Bring the mixture to a gentle simmer and cook on low for 5–6 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the pan from heat and add the lemon zest.
- Gradually stir in the freshly grated Parmesan, stirring constantly until fully melted and the sauce is smooth. Add a splash of reserved pasta water if the sauce seems too thick.
- Toss with hot cooked pasta or use as a sauce for grilled chicken, shrimp, or smoked sausage.
Notes
If you're looking for variations, consider adding crispy bacon bits, using half-and-half for a lighter sauce, or adding vegetables like mushrooms or spinach for added nutrition.