Ingredients
12 oz (340g) Pasta (penne, fettuccine, or linguine)
1 lb (450g) Protein of choice (shrimp, chicken, or Andouille sausage)
1 tbsp Olive oil
3 tbsp Unsalted butter
3 tbsp All-purpose flour
2 tsp Cajun seasoning (adjust to taste)
3 cloves Garlic, minced
1 medium Yellow onion, finely diced
½ cup Red bell pepper, diced
¼ cup Celery, diced (optional)
1 ½ cups Chicken or seafood broth
1 cup Heavy cream
½ cup Parmesan cheese, grated
1 tbsp Fresh lemon juice
2 tbsp Fresh parsley, chopped
Instructions
1. Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.
2. Cook Protein: Sauté chosen protein in 1 tbsp olive oil in a large skillet until cooked through. Remove and keep warm.
3. Make Roux: Melt butter in the same skillet. Add onion, bell pepper, and celery; sauté until soft (4-5 mins). Add garlic, flour, and Cajun seasoning; cook 1 minute while whisking.
4. Create Sauce: Gradually whisk in broth, then heavy cream. Simmer 3-4 minutes until thickened.
5. Finish Sauce: Stir in Parmesan until smooth. Season with salt, pepper, and lemon juice.
6. Combine: Toss cooked protein and pasta into the sauce, adding reserved pasta water if needed. Garnish with parsley and serve.
Notes
Pro-Tips:
• Toast the Cajun seasoning briefly with the flour and butter to release the spices’ essential oils.
• Use low heat when adding heavy cream to ensure the sauce stays silky and doesn’t curdle.
• Always reserve some pasta water to loosen the sauce if it thickens too much.
• Finish with a squeeze of fresh lemon juice to cut through the richness and brighten the flavors.
Variations:
• Vegetarian: Omit meat and add sautéed mushrooms, zucchini, and spinach.
• Seafood: Use a mix of shrimp, scallops, and mussels.
• Spicy Kick: Add a dash of hot sauce or a finely diced jalapeño with the aromatics.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Sauté
- Cuisine: Cajun-inspired