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cajun alfredo sauce recipe

Cajun Alfredo Sauce Recipe

Here is the homemade creamy cajun alfredo sauce that will add an incredible taste to pasta recipes. Prepared with spicy Cajun seasoning, loaded with the flavor of parmesan cheese, onion, and garlic. Perfect sauce to make this Fusilli alfredo or best to add with chicken, salmon, shrimp, sausages, or veggies to make a comforting dinner meal.
5 from 2 votes
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Course: dip, Sauce
Cuisine: American, cajun
Keyword: cajun alfredo sauce
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3
Calories: 622kcal

Ingredients

  • 2 tablespoon Butter unsalted
  • 1 teaspoon Garlic Paste
  • 2 tablespoon Onion Chopped
  • 1 tablespoon Cajun Seasoning
  • ⅓ cup Pasta Water To deglaze
  • 1 Cup Heavy Cream
  • ⅓ Cup Parmesan Cheese
  • 1 tablespoon Parsley Chopped

Homemade Cajun Seasoning

  • 1 tablespoon Paprika Powder
  • ⅓ teaspoon Cayenne Pepper
  • ⅓ teaspoon Black Pepper
  • ⅓ teaspoon White Pepper
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ⅓ teaspoon Dried Oregano
  • ⅓ teaspoon Dried Thyme
  • ½ teaspoon Salt

Instructions

  • In a saucepan, add 2 tablespoons butter and heat it up on slow heat. As the butter starts to melt and forms a bubbly texture, add 1 teaspoon of fresh garlic paste. Sauté for a few seconds and add chopped onion. Give a good stir and cook the onions until become translucent.
  • Add 1 tablespoon Cajun seasoning and mix it well. Deglaze with pasta water or broth. Mix it well on slow heat and add heavy cream. Quickly stir the sauce for a few minutes to blend all the ingredients.
  • Now add 1 tablespoon butter to add a shiny smooth texture of sauce. Simmer the sauce for a minute on low heat. Add freshly grated parmesan cheese and mix it well.
  • Add freshly chopped parsley and again give it a good mix.
  • Monitor the sauce consistency. If it's runny cook it to get thick.
  • Blend the sauce with hand blender and serve.

Video

Notes

  • Thickness is the key to the best Alfredo sauce, which can be achieved by adding lots of Parmesan cheese.
  • Always cook the sauce on low heat while adding heavy cream otherwise the sauce may curdle.
  • The flavor of sauteed onion and garlic will add a perfect taste to the sauce. Always use finely grated onion and garlic to blend with the sauce.
  • My best practices tell me to use fresh parmesan to avoid stringiness in sauce texture.
  • Always monitor the consistency of the sauce as it gets thicker after coming to room temperature.
  • While adding parmesan, keep it on low heat and give it time as the cheese will seamlessly melt in sauce to give it a smooth and thick texture. I prefer to stir during this process.
  • For this creamy sauce recipe, never substitute butter with oil as it’s a binding agent to add creaminess.
  • If the sauce is too thin, then keep cooking and stirring at low heat to make it thick. In the same way, if the sauce is too thick then add a splash of broth or milk to make it thin.
  • If the sauce is separating, then blend it with a hand mixer. It will make it more smooth, rich, and decadent texture.
  • The addition of freshly chopped parsley will add a herbaceous aroma to the sauce.

Nutrition

Calories: 622kcal