Description
A rich and creamy Cajun-inspired Alfredo pasta featuring succulent lobster, lump crab meat, and tender salmon chunks. This flavorful seafood dish is perfect for a special dinner, combining the smoky spice of Cajun seasoning with the lusciousness of a Parmesan cream sauce, all tossed with perfectly cooked fettuccine.
Ingredients
Scale
Seafood
- 1 lobster tail (meat removed and chopped)
- 4 ounces lump crab meat
- 6 ounces salmon (skin removed and cut into chunks)
Sauce & Seasoning
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 teaspoon Cajun seasoning (plus more to taste)
- Salt and pepper to taste
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon paprika (optional)
- 1 tablespoon chopped parsley (for garnish)
- Lemon wedges (for serving)
Pasta
- 12 ounces fettuccine or pasta of choice
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente. Drain the pasta, reserving ½ cup of the cooking water, and set aside.
- Sauté aromatics and seafood: In a large skillet over medium heat, melt the butter together with olive oil. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it. Season the salmon and lobster meat with Cajun seasoning, salt, and pepper. Add the salmon chunks to the skillet and sear for 2–3 minutes per side until slightly browned. Then add the lobster and lump crab meat, cooking for an additional 2–3 minutes until the seafood is heated through and opaque. Remove the seafood from the skillet and set aside.
- Make the Alfredo sauce: In the same skillet, pour in the heavy cream and bring it to a gentle simmer over medium-low heat. Stir in the grated Parmesan cheese and add a pinch of paprika if using. Let the sauce simmer for 3–5 minutes, stirring occasionally, until it thickens slightly.
- Toss pasta with sauce: Add the cooked pasta to the skillet with the cream sauce, tossing to coat the noodles evenly. If the sauce is too thick, gradually add the reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Combine seafood and pasta: Return the cooked lobster, crab, and salmon back into the skillet with the pasta and sauce. Gently toss everything together and cook for another 1–2 minutes to warm the seafood through.
- Garnish and serve: Remove from heat and sprinkle the dish with chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the top to add a fresh, bright finish.
Notes
- Use fresh or frozen seafood — ensure it is completely thawed and patted dry before cooking to prevent excess moisture.
- Adjust the Cajun seasoning level to your preference, adding more for increased spice.
- For an extra spicy kick, add a pinch of cayenne pepper or a drizzle of hot sauce to the sauce.
- Parmesan cheese adds a nice depth to the sauce, but you can substitute with Pecorino Romano if desired.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the seafood.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun-Inspired
