Cajun Butter Pasta

48 Comments

3C5CF0AB-5BCC-47A7-BF6D-1F2DBC1EE981

A delicious Cajun Butter Pasta that is made with fettuccini, asparagus, garlic, parmesan cheese, white wine and cherry tomatoes tossed with just enough Cajun seasoned cream sauce. You can substitute chicken broth for the wine and any other vegetable for the asparagus if you want. Feel free to increase the Cajun seasoning if you like it spicy. This recipe is very versatile and very good!

This is another recipe from a cooking class that I attended. Sharing all these delicious recipes from the classes has been fun. I signed up for 5 classes that are 3 hours long each. I still have 2 remaining classes. We made 5 recipes in each of the first three classes. I will not be posting every recipe because if you follow me regularly you know I only post recipes that I think are amazing.

 

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Ingredients – Although the recipe calls

for white wine, the chef only had access

to red wine so we used that. You can

substitute chicken broth for the wine too.

 

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Cook the pasta according to the package

directions, drain and set aside.

 

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In a large skillet over medium heat,

melt the butter. Sauté the onion

and asparagus for 3 minutes.

 

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Add the cherry tomatoes, garlic and toss.

 

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Add the wine (or chicken broth) and toss.

Bring to a simmer. Simmer for 5 minutes.

 

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Slowly add the heavy whipping

cream stirring until hot.

 

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Stir in the parmesan cheese.

Simmer for 10 minutes.

 

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Add the paprika, Cajun seasoning, salt,

pepper, lemon juice, oregano and stir.

 

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Add the pasta, tossing until hot then serve.

 

Cajun Butter Pasta

http://www.InDianesKitchen.com

3C5CF0AB-5BCC-47A7-BF6D-1F2DBC1EE981

Ingredients

  • 3/4 pound fettuccini
  • 3 Tbsp. butter
  • 1 bunch of asparagus, cut
  • 1 small onion, julienne sliced
  • 2 cups cherry tomatoes
  • 3 cloves garlic, minced
  • 1/4 cup white wine (or chicken broth)
  • 2/3 cup heavy whipping cream
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp paprika
  • 1 Tbsp. Cajun seasoning
  • salt and pepper to taste
  • 2 tsp lemon juice
  • 1/2 tsp dried oregano

Directions

  1. Cook the pasta according to the package directions, drain and set aside.
  2. In a large skillet over medium heat, melt the butter. Add the onion and asparagus and sauté for 3 minutes.
  3. Add the cherry tomatoes and garlic then toss.
  4. Add the wine (or chicken broth) and toss. Bring to a simmer. Simmer for 5 minutes.
  5. Slowly add the heavy whipping cream stirring until hot.
  6. Stir in the parmesan cheese. Simmer for 10 minutes stirring frequently.
  7. Add the paprika, Cajun seasoning, salt, pepper, lemon juice and oregano then stir.
  8. Add the pasta and toss until hot. Serve immediately.

http://www.InDianesKitchen.com

Categories: Casseroles, Cheese, Milk Products, Pasta, Sauces, Vegetables/Slaws/Salads, Wine

48 Comments »

  3. NOLA Boy is definitely drooling over this one! I make variations of this all the time. So easy – and so satisfying. Can be made oriental-like so easily, too. Love to use bok choy!

    Virtual hugs,

    Judie

    Liked by 2 people

    Reply

  14. hmmm. looks good. I tried a modified version in the summer. without the wine and asparagus….thinner pasta…it was one of my good efforts in the kitchen. The cat did not run away when I had her do the look through, so I know it would be yummy for me….vw

    Liked by 2 people

    Reply
  21. Pingback: Cajun Butter Pasta — In Dianes Kitchen | My Meals are on Wheels

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