Making an alfredo sauce from scratch is a lot easier than you think! This cajun alfredo sauce recipe has lots of parmesan cheese, garlic, and heavy cream for the ultimate creamy cajun pasta sauce! It's impressive and ready to eat in 30 minutes.
Melt 2 tablespoons of butter, then sauté shallots with a pinch of salt until turning translucent. Add in garlic and cook until fragrant, about 30 seconds.
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Deglaze with white wine and scrape up any fond on the pan. Allow to simmer for a few minutes until alcohol has burned off.
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Add in the rest of the butter and melt. Whisk in heavy whipping cream, parmesan cheese, and cajun seasoning.
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Simmer for a few minutes, until the alfredo sauce thickens to desired consistency. It will continue to thicken as it cools. Stir in parsley and remove from heat.
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Add cooked pasta to alfredo sauce with a splash of pasta water and toss to coat evenly. Sauce will thicken as it cools.
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Serve warm topped with additional parmesan and parsley. Option to add protein of choice like chicken or shrimp!
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