Cajun Fettuccine Alfredo takes a traditional alfredo sauce and infuses it with creole seasonings to create a rich and spicy dish guaranteed to please.
When Kim and I first met, one of our favorite places to eat was Red Lobster. We would go there any chance we could. Between cheddar bay biscuits and buttery seafood, it was heaven! They used to serve a Cajun Shrimp Linguine that was, hand’s down, my favorite dish. I never needed a menu because I had no intention of ordering anything else. So, you can imagine my surprise when the waiter explained the dish was discontinued in our area. Needless to say, I was disappointed. However, when life hands you lemons, you make lemonade, and that’s what this recipe is for me.
Upon learning my “go to” dish was no longer an option, I made it my personal mission to copy that flavor at home. I am proud to say, with shrimp added, you can barely taste the difference. Our Cajun Fettuccine Alfredo is creamy, salty, and spicy! It took a little experimenting, but I feel like I found the right seasoning amounts to mimic Red Lobster’s signature offering. It’s funny because Kim also happened to master the cheddar bay biscuits. With her biscuits and my sauce, we have Red Lobster at home, any time we want. In closing, I hope you find this dish to your liking as well.
If you follow our blog, you may notice this recipe sounds very familiar. That’s because it’s a modified version of our Basic Bechamel Cream Sauce. Since we have already posted that recipe, I will avoid going into too many details in the paragraphs below. If you wish to see a more in-depth explanation of how to make the bechamel, please check out that recipe here. Now, let’s get started.
First things first, in a small stock pot add the butter and let it melt on low to medium low heat. After the butter’s melted, add the flour and let the mixture cook for approximately 1 minute. This mixture will be your roux which will thicken the sauce. Next stir in the milk, heavy cream, cajun seasonings, salt, and pepper with the cooked roux. After all the spices are adequately mixed, let the sauce cook for an additional 10 minutes on medium heat or until it starts to steam lightly. Don’t let it come to a boil or it will break.
Continue to stir the sauce, then start adding the shredded Parmesan cheese. Make sure to add small handfuls of cheese one at a time and whisk it into the sauce until it melts completely. If too much Parmesan gets added all at once or before it all melts, it will clump together in the pan and stick to the bottom. In other words, you will have a creamy bechamel with a huge clump of cheese in the center. The only way to fix it is to turn up the heat, and that will cause the sauce to boil and break.
The last step, after the cheese, is to stir the sauce while it cooks to your desired consistency. Serve over a bed of al dente fettuccine noodles. You can use wheat or white noodles; it makes no difference. Also, penne or spaghetti noodles with peas work well with this recipe. Feel free to throw in chicken or shrimp too. Cooking is about combining flavors and finding things you enjoy, so go crazy. As always, I wish you great food, never ending love and a long life!
Used in this Recipe:
- 5 Tablespoons of Butter
- 3 Tablespoons of All-Purpose Flour
- 2 Cups of Milk
- 1 Cup of Heavy Cream
- 2 Teaspoons of Salt
- 1 Teaspoon of Black Pepper
- 4 Tablespoons of Cajun Seasoning
- 3 Ounces of Shredded Parmesan
In a small stock pan melt butter on medium-low heat.
Add flour and let cook for approximately 1 minute.
Reduce heat to and add milk and cream.
Stir in salt, pepper, and Cajun seasoning.
While stirring occasionally, let sauce heat until it begins to steam.
Whisk in Parmesan cheese in small amounts until all cheese has been added.
Cook until desired thickness.
Serve over bed of fettuccine pasta.
Can be stored in sealed container in fridge for up to 2 day.