Creamy Cajun Alfredo Sauce
A silky skillet Alfredo with butter, cream, Parmesan, and a smoky salt free Cajun spice blend.
Equipment
- Large skillet
- Whisk
- Box grater
- Microplane
Ingredients
Main Ingredients
- ¼ cup unsalted butter
- 1 ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese about 4 oz, grated from a block
- 1 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cayenne pepper adjust to taste
- ½ tsp ground white pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 lemon zested, about 1 tsp zest
Instructions
Cooking
- Mix the spices. Combine the paprika, onion powder, garlic powder, cayenne, white pepper, oregano, and thyme in a small bowl. Zest the lemon and grate the Parmesan.
- Melt the butter. Heat the butter in a large skillet over medium-low heat for 2 to 3 minutes until foamy, without letting it brown.
- Bloom the spices. Whisk in the spice blend and cook 30 to 45 seconds until fragrant and deep red-orange.
- Simmer the cream. Whisk in the cream and simmer on low 5 to 6 minutes until it thickens enough to coat a spoon.
- Melt in the cheese. Take the pan off the heat and stir in the Parmesan a handful at a time until smooth.
- Finish. Stir in the lemon zest, then toss with 12 oz hot cooked fettuccine and a splash of pasta water.
Notes
Substitutions: Use a salt free Cajun blend if you prefer, and taste before adding any salt.
Tips: Take the pan off the heat before adding the cheese so the sauce stays smooth. Nutrition covers the sauce only, 1/2 cup per serving; 12 oz of cooked fettuccine adds about 200 calories per serving.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F with a splash of milk. Do not freeze.