Ingredients:

  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp shallots, finely diced
  • 0.25 cup dry white wine
  • 1.5 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 pinch cayenne pepper
  • 1.5 cups heavy cream
  • 0.5 cup Parmesan cheese, freshly grated
  • 1 tsp lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. In a large heavy-bottomed skillet over medium heat, melt the butter until it begins to foam. Add the minced garlic and diced shallots. Sauté for 2-3 minutes until translucent and fragrant.
  2. Add the Cajun seasoning, smoked paprika, and dried oregano directly into the butter. Stir constantly for 1 minute to bloom the spices and release their essential oils.
  3. Pour in the dry white wine. Use a whisk to deglaze the pan, scraping up any browned bits (fond). Let the wine simmer until it has reduced by half.
  4. Whisk in the heavy cream. Bring the mixture to a gentle simmer (do not boil rapidly) and cook for 5-7 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  5. Reduce heat to low and stir in the freshly grated Parmesan cheese. Whisk until the cheese is completely melted and the sauce is glossy.
  6. Remove the pan from the heat. Stir in the lemon juice and fresh parsley. Serve immediately over pasta, blackened chicken, or seafood.