Ingredients (~6 servings)
- 1 1/2 sticks unsalted butter
- 4 cloves fresh garlic, finely chopped
- 1/3 cup white wine
- 2 1/4 cups heavy cream
- 1 1/2 cups parmesan cheese, finely grated, plus more for serving
- 2 1/2 Tbsp Cajun seasoning
- 12 oz fettuccini pasta
- 1/4 cup hot pasta water, if needed
- Fresh parsley, coarsely chopped, for garnish
- Salt to taste
- Freshly cracked black pepper to taste
Start the Pasta Water
Get a large pot of salted water boiling for your pasta.
You’ll want to time this so the pasta finishes right when your sauce is ready – fettuccini usually takes ~10-12 minutes.
Make the Cajun Alfredo Base
Heat a large skillet over medium heat and melt the butter.
Add the finely chopped garlic and cook just until fragrant, about 30 seconds.
Don’t let the garlic brown or it’ll get bitter.
Add Wine and Reduce
Carefully pour in the white wine – it’ll bubble up initially.
Simmer for ~2-3 minutes until the alcohol burns off and the liquid reduces by about half.
Build the Creamy Sauce
Lower the heat to medium-low and slowly stir in the heavy cream.
Once combined, gradually whisk in the grated parmesan cheese and Cajun seasoning.
Keep whisking until the cheese melts completely and the sauce is smooth – this takes ~2-3 minutes.
The Cajun seasoning will turn the sauce a light orange color.
Finish and Combine with Pasta
Let the sauce simmer for ~2-3 minutes until it coats the back of a spoon.
Season with salt and pepper – go easy on the salt since parmesan is already salty.
Add your cooked pasta directly to the pan and toss until well coated.
If the sauce seems too thick, add the hot pasta water a tablespoon at a time until you get the right consistency.
Serve
Transfer to bowls and top with additional parmesan cheese and chopped parsley.
This works great with grilled chicken, blackened shrimp, or just on its own.
Cajun Alfredo Sauce
Ingredients
Ingredients (~6 servings)
- 1 1/2 sticks unsalted butter
- 4 cloves fresh garlic finely chopped
- 1/3 cup white wine
- 2 1/4 cups heavy cream
- 1 1/2 cups parmesan cheese finely grated, plus more for serving
- 2 1/2 Tbsp Cajun seasoning
- 12 oz fettuccini pasta
- 1/4 cup hot pasta water if needed
- Fresh parsley coarsely chopped, for garnish
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Bring large pot of salted water to boil for pasta.
- Melt butter in large skillet over medium heat.
- Add garlic and cook 30 seconds until fragrant.
- Pour in white wine and simmer 2-3 minutes until reduced by half.
- Lower heat to medium-low and stir in heavy cream.
- Gradually whisk in parmesan cheese and Cajun seasoning until smooth, 2-3 minutes.
- Simmer sauce 2-3 minutes until thickened.
- Meanwhile, cook fettuccini 10-12 minutes until al dente.
- Season sauce with salt and pepper to taste.
- Add cooked pasta to sauce and toss to coat.
- Thin with hot pasta water if needed.
- Serve topped with parmesan and parsley.
