Writing down this recipe for Cajun Fettuccine Alfredo is every bit for myself as it is for y’all. I’ve been making my own Alfredo sauce ever since Dana from the Minimalist Baker shared her recipe for Garlic and White Wine Pasta with Brussels Sprouts and the internet went crazy. I was Vegan at the time and made it, and it’s amazing! Definitely try it for yourself if you haven’t already.
Anyhow, I’ve adapted Dana’s recipe to create my own non-Vegan version of Alfredo sauce. It’s so insanely simple, I’ve never taken the time to write it down. But I also sometimes end up adding too much butter, or not enough milk…so alas, here it is on record.
I’m a sucker for a recipe that looks and tastes so amazing, no one would ever guess that you didn’t spend hours in the kitchen preparing it. This Cajun Fettuccine Alfredo definitely fits the bill!
- 1 box fettuccine
- 1/4 cup butter
- 3 cloves garlic finely diced
- 1/3 cup white cooking wine
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- 1 cup parmesan
- 1 cup frozen peas
- salt and pepper to taste
Cook pasta according to directions on package.
Melt butter in a skillet. Add garlic and saute for 3-5 minutes until golden brown and fragrant.
Add wine and stir until the liquid is reduced to about half.
Add heavy cream and bring to a boil. Then reduce heat to low and cook, stirring frequently.
Add Cajun seasoning and mix to combine.
Add parmesan cheese and stir until melted.
Add pasta to sauce and gently fold in peas.
Serve with extra parmesan cheese.