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Cajun Parmesan Cream Sauce

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A rich, creamy Alfredo-style sauce with a bold Cajun kick and nutty Parmesan, perfect for pasta, chicken, shrimp, or veggies. This quick, crowd-pleasing sauce brings comfort and excitement to any meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2–3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 to 1.5 tablespoons Cajun seasoning
  • 1 cup heavy cream
  • 2 ounces cream cheese, softened
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1/4 cup milk (optional, for thinning)
  • Fresh parsley, for garnish (optional)

Instructions

  1. Mince the garlic, soften the cream cheese, and grate the Parmesan. Measure out all other ingredients and keep them within reach.
  2. In a medium saucepan over medium heat, melt the butter until foamy but not browned.
  3. Add the minced garlic and Cajun seasoning. Sauté, stirring constantly, for about 1 minute until fragrant. Do not let the garlic brown.
  4. Pour in the heavy cream and add the softened cream cheese. Whisk or stir until the cream cheese melts completely and the mixture is smooth.
  5. Reduce heat to medium-low. Gradually add the grated Parmesan, stirring constantly until melted and the sauce thickens. If the sauce is too thick, add milk a splash at a time to reach desired consistency.
  6. Taste and season with salt and black pepper as needed. Adjust Cajun seasoning or add cayenne for more heat if desired.
  7. Serve immediately over pasta, chicken, shrimp, or vegetables. Garnish with fresh parsley if desired.

Notes

For best results, use freshly grated Parmesan and softened cream cheese. Adjust Cajun seasoning to taste for desired spice level. Sauce thickens as it cools; thin with milk or cream as needed. Store leftovers in the fridge for up to 4 days and reheat gently. Not recommended for freezing.

Nutrition

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