Pasta With Cajun Cream Sauce
Recipe: #10973
November 04, 2013
Categories: Side Dishes, Cheese, Parmesan Cajun, Wine, Heavy Cream, Spicy, more
"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."
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
In large stockpot, boil water for pasta.
Step 2
In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute.
Step 3
Stir chicken bouillon into white wine and add to pan.
Step 4
Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes.
Step 5
In the meantime, cook your pasta to the al dente stage.
Step 6
Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
Step 7
Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the cream mixture reduce to half – about 5 minutes.
Step 8
Drain the pasta very well – add pasta to the cream sauce.
Step 9
Toss with freshly chopped parsley and Parmesan.
Step 10
Serve.
Tips
No special items needed.
3 Reviews
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