Try our easy-to-follow Cajun Alfredo Sauce recipe! A simple, spicy take on a favorite. Perfect for pasta lovers seeking a zesty twist.

Scale

1 shallot finely diced

3 cloves fresh garlic minced

½ cup dry white wine like sauvignon blanc or chardonnay

6 tablespoons unsalted butter

2 cups heavy whipping cream substitute for half and half for a slightly lighter version

1 ounce parmesan cheese freshly and finely grated

2–3 teaspoons cajun seasoning

2 tablespoons fresh parsley finely chopped, substitute for green onions or chives

½ pound pasta like fettuccine, linguine, penne

Cook Mode Prevent your screen from going dark

Boil salted water and cook pasta to al dente. Reserve 1 cup pasta water.
Dice shallot, mince garlic, chop parsley, grate parmesan. Measure wine, butter, heavy cream, and cajun seasoning. Heat a pan on medium-low.
Melt 2 tbsp butter. Sauté shallots until translucent, add garlic until fragrant.
Add wine to the pan, simmer until alcohol evaporates.
Melt remaining butter, whisk in cream, parmesan, and cajun seasoning.
Simmer sauce until thickened, add parsley, season if needed.
Mix pasta with sauce, add reserved water if needed.
Serve with extra parmesan, parsley, and optional protein.

This makes 2 large servings or 4 smaller servings.
Make your own cajun seasoning with this Homemade Cajun seasoning recipe.
Sauce is too thin – This shouldn’t happen if you are using heavy cream, but if sauce is too thin, allow it to simmer for a few more minutes to reduce and thicken up.
Sauce is too thick – If the cream sauce over-reduces, it may become too thick. You can loosen up the sauce with a splash of pasta water or chicken broth.