Pasta With Cajun Cream Sauce
November 04, 2013
"This is not for the diet conscious! This is a great side for chicken or shrimp, and served with steamed broccoli. Sub chicken broth for the wine and bouillon, if desired."
- Serving Size: 1 (290.1 g)
- Calories 758.6
- Total Fat - 34.3 g
- Saturated Fat - 16.8 g
- Cholesterol - 90.1 mg
- Sodium - 145 mg
- Total Carbohydrate - 99.8 g
- Dietary Fiber - 14.2 g
- Sugars - 1.5 g
- Protein - 15.1 g
- Calcium - 201.5 mg
- Iron - 2.6 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.3 mg
In large stockpot, boil water for pasta.
In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute.
Stir chicken bouillon into white wine and add to pan.
Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes.
In the meantime, cook your pasta to the al dente stage.
Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the cream mixture reduce to half – about 5 minutes.
Drain the pasta very well – add pasta to the cream sauce.
Toss with freshly chopped parsley and Parmesan.
Tips & Variations
No special items needed.