Ingredients:
4 tablespoons unsalted butter
4 cloves garlic, minced
2 cups heavy cream (or half-and-half for lighter option)
1 ½ cups freshly grated Parmesan cheese
2 tablespoons Cajun seasoning
½ teaspoon smoked paprika (optional)
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper (adjust to taste)
Salt to taste (optional – depends on Cajun seasoning)
2 tablespoons olive oil (for optional protein cooking)
Fresh parsley, chopped (for garnish)
Instructions:
1. Optional: Cook Protein First
If adding chicken or shrimp, season it with a little Cajun seasoning.
Heat olive oil in a large skillet over medium heat. Sauté the protein until cooked through. Remove and set aside.
2. Make the Sauce Base
In the same pan, melt butter over medium heat.
Add the minced garlic and sauté for 1–2 minutes until fragrant (do not brown).
3. Add Cream and Seasonings
Pour in the heavy cream, stirring constantly.
Add Cajun seasoning, smoked paprika, black pepper, and cayenne.
Simmer gently for 4–5 minutes, allowing the sauce to reduce slightly.
4. Incorporate Parmesan
Reduce heat to low.
Gradually whisk in the Parmesan cheese until melted and the sauce is smooth.
Taste and adjust seasoning – add salt only if needed.
5. Combine with Pasta or Protein
Add cooked pasta directly to the sauce, or return cooked chicken/shrimp to the pan.
Toss to coat evenly. Add a splash of pasta water if sauce is too thick.
6. Garnish and Serve
Sprinkle with fresh parsley before serving.
Serve hot with extra Parmesan or a wedge of lemon, if desired.
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