Print Alfredo Sauce without heavy cream
Make creamy, delicious Cajun Alfredo Sauce in 15 minutes without heavy cream! A powerful Cajun spice combination and thick, cheesy richness make this lighter version excellent for pasta, poultry, or shellfish. This sauce puts a tasty spin on a classic using milk, butter, garlic, and Parmesan cheese. It's easy to make. Ideal for hectic weeknights or hot comfort food cravings.
Ingredients
- Olive Oil: Use extra virgin olive oil for its rich flavor and high-quality fats. It’s perfect for sautéing aromatics without overpowering the sauce.
- Garlic: Freshly minced garlic adds a robust aromatic base. Avoid garlic powder as it lacks the depth and complexity of fresh garlic.
- Onion: Opt for a small yellow onion for its sweet and mild flavor. Finely chop it to ensure it blends seamlessly into the sauce.
- Milk: Use whole milk for a creamy texture that mimics the richness of heavy cream. Lower-fat milk will result in a thinner sauce.
- Cream Cheese or Greek Yogurt: Cream cheese provides the necessary creaminess and body to the sauce. If using Greek yogurt, opt for plain, full-fat for a creamy consistency without added tang.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best melt and flavor. Pre-grated cheese can be dry and may not blend as smoothly.
- Cajun Seasoning: Choose a high-quality Cajun seasoning blend to ensure an authentic and balanced spice profile. Adjust the amount based on your heat preference.
- Smoked Paprika optional: Adds a smoky undertone that complements the Cajun spices. Opt for smoked paprika rather than regular paprika to enhance the sauce’s depth.
- Salt and Pepper: Use fine sea salt and freshly ground black pepper to season the sauce. Adjust to taste considering that Parmesan cheese and Cajun seasoning also add salt.
- Red Pepper Flakes optional: For an extra kick, add red pepper flakes. Start with a small amount and increase according to your spice tolerance.
- Fresh Parsley optional: Finely chop fresh parsley for a burst of color and a hint of freshness. It adds a subtle herbal note that brightens up the sauce.
Instructions
- Prepare the Ingredients: Start by getting everything ready. Grate the Parmesan cheese, finely cut the onion, and mince the garlic. This guarantees flawless cooking performance.
- Sauté the Aromatics: Drizzle the olive oil over medium heat in a big skillet or saucepan. Add the minced garlic and diced onion, sautéing until soft and transparent. Usually, this runs three to four minutes.
- Add the Cajun Seasoning: Stir in the Cajun seasoning and smoked paprika (if using). Let the spices cook with the aromatics for about 1 minute to release their flavors.
- Create the Sauce Base: Slowly pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
- Incorporate the Cream Cheese: Add the cream cheese (or Greek yogurt) to the skillet. Whisk until it’s fully melted and the sauce is smooth.
- Melt in the Parmesan Cheese: Gradually add the grated Parmesan cheese, whisking continuously until the cheese is completely melted and the sauce is creamy.
- Adjust Consistency and Seasoning: If the sauce is too thick, add a little more milk until it reaches your desired consistency. Season with salt and pepper to taste. For extra heat, sprinkle in some red pepper flakes.
- Serve: Once the sauce is ready, remove it from heat. Pour it over your favorite pasta or use it as a sauce for grilled chicken or shrimp. Garnish with fresh parsley for a pop of color.
Notes
- Consistent Stirring: Stirring the sauce continuously while adding the ingredients is key to achieving a smooth, lump-free texture.
- Adjusting Spice Level:Start with less Cajun seasoning and add more to taste if you are cooking for children or others sensitive to spicy.
- Thinning the Sauce: If the sauce is too thick, you can thin it out with additional milk or pasta water. Always add liquids gradually to control the consistency.
- Enhancing Flavor: For an extra burst of flavor, consider adding a splash of lemon juice or a pinch of nuts to the sauce just before serving.
- Storage:Stashed in an airtight jar in the refrigerator, this sauce keeps for up to five days. To restore consistency, gently reheat on the stove, adding a little milk if necessary.
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