Cajun Alfredo with stuffed clams and bread sticks
I made this for my man and he CLEARED the plate!
Here’s how u make it.
First start with the Alfredo you will need
Your fav noodles I used fettuccine
Whatever sausage you like I use hillshire Cajun
Heavy whipping cream 16oz
Parmesan cheese 5oz
Cajun seasoning
Parsley
Garlic powder
Onion powder
And paprika
First thing you’re gonna do is cook your sausage up fry it up and season it if it starts sticking a bit just use a very small amount of olive oil to deglaze and unstick. Once cooked to your liking you’re gonna then take it off the heat and drain any grease . Now start your noodles boil them in water wait about 4 -5 min and then start your sauce. In a saucepan your gonna pour in your heavy whipping cream and let it cook on a medium heat until it starts to boil then cut the heat down stir often until it thickens a little. (it won’t thicken much at all u just want it a bit ) now your gonna take your noodles off drain put in a bowl or back in the pot and add your sausage in . Then in the heavy whipping add in your parm cheese and stir I use about a little over half of the cheese and once all the cheese is melted I season to my liking with all the seasonings above and add to my noodles stir really good plate and add parsley on top.
Now the breadsticks all I did was grab a box of New York sticks from Walmart and bake according to box instructions.
And last but def not least the stuffed clams all you do is go to food lion grab u a pack and bake in the oven. Plate everything and ENJOY! 😊
Okay, so you've got your amazing Cajun Alfredo pasta – creamy, spicy, and utterly delicious. But what takes it from a great meal to an epic feast? For me, it's always the breadsticks! There's just something about dipping a warm, crusty, golden-brown breadstick into that rich Alfredo sauce that makes dinner feel extra special. The original recipe mentions grabbing a box from the store, which is fantastic for convenience, but I wanted to share a few more tips on how to truly make those breadsticks shine, or even whip up your own if you're feeling a little adventurous! Even if you're using store-bought breadsticks, like the New York Bakery ones mentioned, you can easily elevate them. Before baking, brush them generously with melted butter mixed with minced garlic, a sprinkle of Italian seasoning, and a pinch of salt. You can even add a dusting of Parmesan cheese for an extra kick. Bake them until they're perfectly golden-brown and fragrant – trust me, your kitchen will smell amazing! This little extra step makes a huge difference and turns a simple side into a star. Beyond the classic frozen kind, explore other options! Sometimes I grab refrigerated pizza dough, cut it into strips, twist them, brush with olive oil and garlic powder, and bake until puffy and golden. They come out wonderfully soft on the inside with a nice chew. You can also find pre-made garlic knots or even ciabatta rolls that, when warmed and sliced, make excellent dippers for that luscious Alfredo sauce. Why do breadsticks and Alfredo sauce go hand-in-hand? It's all about texture and flavor contrast. The starchy, often crispy breadstick provides a perfect vehicle for soaking up that creamy sauce, cutting through the richness, and adding a delightful crunch. Plus, garlic breadsticks specifically complement the savory, often garlicky notes in Alfredo. It turns every bite into a mini culinary adventure. Don't just place them on the plate! For a more appealing presentation, arrange your golden-brown breadsticks artfully around the pasta, or even in a small basket lined with a napkin. Make sure they're served warm – that's when they're at their absolute best for dipping. Whether you're making them from scratch or jazzing up a store-bought pack, a good breadstick is non-negotiable when you've got a plate of creamy Cajun Alfredo staring back at you. Enjoy!
