Description
This rich and creamy Cajun Lobster, Crab, and Salmon Alfredo combines tender seafood with a spicy, cheesy sauce tossed with fettuccine pasta. Featuring a medley of salmon, lobster tail, and lump crab meat, this luxurious dish is perfectly seasoned with Cajun spices and finished with fresh parsley and lemon wedges for a bright, flavorful seafood pasta experience.
Ingredients
Scale
Seafood
- 1/2 pound salmon fillet, skinless and cubed
- 1/2 pound lobster tail meat, chopped
- 1/2 pound lump crab meat, picked over for shells
Pasta
- 12 oz fettuccine or linguine pasta, cooked and drained
Sauce & Seasonings
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning, divided
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped parsley
- Lemon wedges for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package directions until al dente. Drain the pasta and set aside.
- Prepare and cook seafood: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the salmon cubes and lobster meat with 1 teaspoon of Cajun seasoning. Add the salmon to the skillet and sear for 2 to 3 minutes until it starts to brown. Add the lobster pieces and cook for an additional 2 to 3 minutes until both are opaque and cooked through. Gently stir in the lump crab meat and cook for one more minute. Transfer all the seafood to a plate and cover to keep warm.
- Make the Alfredo sauce: Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the heavy cream and the remaining 1 teaspoon of Cajun seasoning. Let the mixture simmer for 2 to 3 minutes to thicken slightly.
- Add cheeses and season: Gradually stir in grated Parmesan and shredded mozzarella cheeses until the sauce is smooth and thickened. Taste the sauce and adjust salt and pepper as needed to balance the flavors.
- Toss pasta and seafood: Add the cooked pasta to the skillet with the Alfredo sauce and toss well to coat each strand. Gently fold in the cooked seafood mixture, ensuring even distribution without breaking up the delicate crab meat.
- Garnish and serve: Sprinkle chopped parsley and optional red pepper flakes over the dish. Serve the Cajun seafood Alfredo hot, accompanied by fresh lemon wedges to squeeze over for a bright finish.
Notes
- Use freshly grated Parmesan cheese for the creamiest and smoothest sauce texture.
- Adjust the amount of Cajun seasoning to control the spice level; add more for extra heat.
- This recipe works equally well with fresh or previously frozen seafood; if using frozen, be sure to thaw completely before cooking.
- For an added depth of flavor, finish the sauce with a splash of white wine before adding the cheeses.
