Creamy Cajun Fettuccine Recipe


4 oz. linguine, cooked in boiling salt water
2 Tbsp. butter
1 Tbsp. garlic powder
1 Tbsp. shallot, minced
1 Tbsp. Cajun seasonings
1/4 cup white wine
1 Tbsp. lemon juice, fresh squeezed
1/3 cup heavy cream
1/3 cup half and half
1/4 cup freshly grated parmesan
freshly cracked black pepper and salt, to taste
Chopped chives / green onions, for garnish

  1. Boil linguine in salted water until al dente, then drain. (This can be done while you're making your cajun cream sauce.)
  2. In a large saucepan, melt butter over medium heat.
  3. Add shallot, garlic, cajun seasonings. Stir for about one minute.
  4. Add white wine, and cook for 3-4 minutes, stirring occasionally.
  5. Add lemon juice, cook for one minute (stir a time or two).
  6. Slowly stir in the heavy cream, then the half and half. Allow both to cook in for about 4-5 minutes, stirring occasionally. Turn heat to low, and allow to thicken for 1-2 minutes.
  7. Remove from heat. Grate in the parmesan, and mix in thoroughly. Add salt and pepper to taste.
  8. Add cooked linguine, and toss to coat. Garnish with thinly diced green onion.

If you want a LOT of cream sauce, use1/2 cup each of half and half and heavy cream, rather than 1/3 cup.

Original recipe and more pictures visit: Creamy Cajun Fettuccine @

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