Cajun Alfredo Pasta Recipe
Perfect flavorful cajun alfredo pasta that's great for weeknight dinners.
Servings: 6
Calories: 537kcal
Ingredients
- 16 oz uncooked pasta
- 1 shallot minced
- 2 tablespoon butter
- 4 garlic cloves minced
- 8 oz full fat cream cheese
- 1 cup heavy cream
- ½ cup parmesan cheese
- ½ cup salted pasta water
- 3 tablespoon No salt cajun seasoning
- Salt to taste
- Minced parsley garnish
Instructions
- Place your pasta of choice in a dutch oven or large pot and cover with water. Salt your water generously. Set the heat to medium high and boil your pasta until aldente.
- Strain out your cooked pasta and reserve about ½ cup of salted pasta water.
- In the same pot you cooked your pasta place your butter and shallots. Once the shallots are translucent add the garlic, cream cheese, reserved pasta water, heavy cream, parmesan and cajun seasoning. Set to medium low heat and stir until the parmesan is fully melted and the cream cheese is completely incorporated.
- Once your cajun alfredo sauce is ready, fold in your cooked pasta and stir to fully coat the pasta noodles in the cream cajun sauce.
- At this point, your dish is done, serve directly from the pot or place the pasta in a serving bowl and garnish with additional parmesan cheese and minced parsley.
Notes
Storage
Store leftover cajun alfredo pasta in an airtight container in the fridge for up to 3-4 days. Reheat your pasta in the microwave. I like to get a paper towel and damp it with some water then place it over the pasta so it doesn't dry out. I do not recommend freezing this pasta.Nutrition
Serving: 1cup | Calories: 537kcal | Carbohydrates: 64g | Protein: 21g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 447mg | Potassium: 422mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2509IU | Vitamin C: 1mg | Calcium: 288mg | Iron: 2mg