Pasta with Cajun Cream Sauce

Pasta with Cajun Cream Sauce takes around 15 minutes from beginning to end. This recipe serves 4. One portion of this dish contains around 19g of protein, 53g of fat, and a total of 925 calories. For $1.3 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. A couple people really liked this main course. It is brought to you by Steamy Kitchen. This recipe is liked by 61 foodies and cooks. It is a budget friendly recipe for fans of Cajun food. A mixture of parmesan cheese, heavy cream, ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a solid spoonacular score of 72%. Rajun Cajun BBQ Sauce – inside of many malls are Rajun Cajun restaurants, they serve up Cajun inspired BBQ, we will show you how to make that sauce, Crock Pot Cajun Sausage Pasta Sauce, and Cajun Shrimp and Andouille Alfredo Sauce Over Pasta are very similar to this recipe.

Servings: 4

Cooking duration: 15 minutes

 

Ingredients:

1 teaspoon chicken base or chicken bouillon (absolutely optional - this adds additional flavor and is part of original recipe, but I've omitted many times)

1 tablespoon cajun or creole seasoning

2 tablespoon minced garlic

1 cup white wine fresh ground pepper

1 pint heavy cream

2 tablespoon olive oil

½ cup chopped onion

1 tablespoon smoked sweet paprika seasoning

1 tablespoon freshly chopped parsley Parmesan cheese

1 pound dry pasta

2 teaspoons salt

2 tablespoon tomato paste

Equipment:

pot

frying pan

spatula

Cooking instruction summary:

In large stockpot, boil water for pasta.In a large sauté pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes. Add garlic, fry additional 1 minute until fragrant. Add the white wine and chicken base (stir chicken base in the wine first & mix well before adding to pan.)Using your spatula, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes. In the meantime, boil your pasta, ending one minute shy of done.Add cajun seasoning, salt, pepper, paprika and tomato paste. Stir.Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half – about 5 minutes. Drain the pasta well – add pasta to the crème sauce. Toss with freshly chopped parsley and some cheese.

 

Step by step:


1. In large stockpot, boil water for pasta.In a large sauté pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes.

2. Add garlic, fry additional 1 minute until fragrant.

3. Add the white wine and chicken base (stir chicken base in the wine first & mix well before adding to pan.)Using your spatula, scrape any brown bits off the bottom of the pan.

4. Let the wine reduce to half – about 3 minutes. In the meantime, boil your pasta, ending one minute shy of done.

5. Add cajun seasoning, salt, pepper, paprika and tomato paste. Stir.

6. Add heavy cream. When the cream mixture is almost bubbling, turn heat to low.

7. Let the crème mixture reduce to half – about 5 minutes.

8. Drain the pasta well – add pasta to the crème sauce. Toss with freshly chopped parsley and some cheese.


Nutrition Information:

Quickview
1073k Calories
25g Protein
55g Total Fat
132g Carbs
15% Health Score
Limit These
Calories
1073k
54%

Fat
55g
85%

  Saturated Fat
29g
185%

Carbohydrates
132g
44%

  Sugar
5g
6%

Cholesterol
162mg
54%

Sodium
1317mg
57%

Get Enough Of These
Protein
25g
50%

Manganese
8mg
438%

Selenium
76µg
110%

Vitamin K
108µg
103%

Fiber
20g
81%

Vitamin A
3577IU
72%

Copper
1mg
59%

Magnesium
181mg
45%

Iron
8mg
45%

Phosphorus
417mg
42%

Calcium
398mg
40%

Potassium
1320mg
38%

Vitamin E
4mg
28%

Vitamin B6
0.52mg
26%

Vitamin B2
0.36mg
21%

Zinc
2mg
19%

Vitamin B5
1mg
17%

Vitamin B3
3mg
16%

Vitamin B1
0.22mg
15%

Folate
42µg
11%

Vitamin C
6mg
7%

Vitamin D
0.83µg
6%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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