If you’re in the mood for something bold and spicy, this Cajun Cream Sauce is the perfect choice! It’s simple to prepare and delivers a rich, smooth, and velvety texture that will elevate any dish.
INGREDIENTS
- 2 Tbsp butter
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp sweet paprika
- 1/2 tsp dried oregano
- 1 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese
- 1–2 Tbsp fresh minced parsley
- 1 Tbsp fresh lemon juice (optional)
INSTRUCTIONS
- In a large non-stick skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- Pour in the white wine and cook until it reduces by half, about 2 minutes.
- Stir in the Cajun seasoning, paprika, and oregano. Continue cooking, stirring occasionally, until fragrant, about 30 seconds.
- Add the heavy cream and bring it to a simmer. Let it cook for about 2 minutes or until it thickens slightly.
- Whisk in the Parmesan cheese and parsley. Season with salt and pepper to taste. If desired, add the lemon juice for extra freshness.
- This sauce is perfect for 8 ounces of dry pasta. Toss it with your favorite pasta, adding 1/4 cup of reserved pasta water to help the sauce adhere.
NOTES
- White Wine: Adds a fruity, sweet note to the sauce. If you prefer, you can substitute with chicken broth, though the flavor will differ slightly.
- Cajun Seasoning: The sauce has a mild kick but isn’t overly spicy. Feel free to add more seasoning to your taste, as each brand of Cajun seasoning varies. Choose a low-salt or no-salt variety to better control the seasoning.
- Heavy Cream: Be sure to use heavy cream or heavy whipping cream (both have over 36% milk fat) for the best texture. Avoid half-and-half or milk, as the sauce won’t thicken properly.
- Leftovers: Store any leftover sauce in an airtight container for up to 5 days.
Nutrition (per 1/4 cup serving):
- Calories: 189
- Sugar: 1 g
- Sodium: 966.7 mg
- Fat: 18 g
- Carbohydrates: 2.1 g
- Protein: 3 g
- Cholesterol: 52.8 mg
