If you’re ready to treat yourself to the most luxurious plate of pasta ever, it’s time to dive into Cajun Seafood Alfredo with Lobster, Crab & Salmon. Imagine ribbons of fettuccine tangled in a creamy Cajun Alfredo sauce loaded with succulent lobster, sweet crab, and perfectly seared salmon. This dish combines indulgent coastal flavors with a gentle kick of heat, for a truly memorable meal that tastes like a special occasion on any night of the week.
Ingredients You’ll Need
The magic of Cajun Seafood Alfredo with Lobster, Crab & Salmon starts with simple, quality ingredients. Each plays a vital role, bringing bold flavors, rich textures, or a pop of color to your plate. Here’s what you’ll need (plus a few tips on why each is non-negotiable).
- 8 ounces fettuccine pasta: This hearty noodle is perfect for catching every drop of creamy sauce.
- 2 tablespoons butter: Adds silkiness and helps build a rich foundation for the sauce.
- 2 tablespoons olive oil: Keeps the seafood from sticking and infuses delightful flavor into each bite.
- 1 teaspoon Cajun seasoning (plus more to taste): The heart of that signature Southern heat; adjust for your preferred spice level.
- 2 garlic cloves (minced): Brightens up the richness with its unmistakably aromatic punch.
- 6 ounces cooked lobster meat (chopped): Brings a sweet-and-buttery decadence only lobster can deliver.
- 6 ounces lump crab meat: Adds tender, briny notes and gorgeous texture.
- 6 ounces salmon (skin removed, cut into chunks): Gives the dish vibrancy and a delicate, savory flavor.
- 1 ½ cups heavy cream: Makes the Alfredo velvety and irresistibly rich.
- ½ cup grated Parmesan cheese: Adds a salty, nutty backbone that ties the sauce together.
- ½ cup shredded mozzarella cheese: Melts beautifully for maximum creaminess and gooey pulls.
- ½ teaspoon salt: Enhances every ingredient’s natural flavor.
- ¼ teaspoon black pepper: Balances the creaminess with just a little kick.
- 1 tablespoon chopped parsley (for garnish): Brightens the plate visually and adds a fresh, herbal pop.
- Lemon wedges for serving: A final squeeze wakes up and balances all the flavors.
How to Make Cajun Seafood Alfredo with Lobster, Crab & Salmon
Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until it’s just al dente. This ensures the pasta will soak up all that creamy alfredo later, without turning mushy. Drain the noodles and set them aside while you prepare the seafood star of your Cajun Seafood Alfredo with Lobster, Crab & Salmon.
Step 2: Start the Sauce Base
In a roomy skillet, melt the butter and olive oil over medium heat. When they shimmer and swirl together, add the minced garlic. Stir gently for about 1 minute, just until the kitchen smells like you’re about to eat the best meal ever. This step gives the foundation of the sauce a delicious aromatic layer, crucial for building flavor.
Step 3: Sear the Salmon
Pat the salmon chunks dry and toss them with Cajun seasoning to coat. Gently place them in the hot skillet, letting each side sear for 2–3 minutes, so you get a bit of crust but the inside stays flaky. This is where the magic of Cajun Seafood Alfredo with Lobster, Crab & Salmon really starts to come alive—the salmon’s robust flavor is irresistible with the spicy seasoning.
Step 4: Warm the Lobster and Crab
Add the chopped lobster and lump crab meat directly into the pan with the salmon. Sauté everything together for an additional 1–2 minutes, just until the shellfish are warmed through. Be gentle—crab and lobster are delicate, and that’s what makes them taste so dreamy in this dish.
Step 5: Build the Creamy Alfredo
Lower the heat, then slowly pour in the heavy cream. Sprinkle in the grated Parmesan, shredded mozzarella, salt, black pepper, and another pinch (or two) of Cajun seasoning—taste as you go to find your ideal balance of heat and depth. Allow the sauce to gently bubble and thicken for about 3–5 minutes as the cheeses melt into the cream, enveloping the seafood in an irresistibly silky coat.
Step 6: Toss the Pasta and Finish
Add the drained fettuccine to the skillet, tossing gently so every strand is coated in sauce and studded with seafood. Let everything cook together for another minute, so the flavors mingle and the pasta soaks up the essence of Cajun Seafood Alfredo with Lobster, Crab & Salmon. Serve immediately while piping hot, garnishing with parsley and offering lemon wedges on the side.
How to Serve Cajun Seafood Alfredo with Lobster, Crab & Salmon
Garnishes
To make this dish truly pop, shower it with freshly chopped parsley for color and vibrancy. Offer lemon wedges so everyone can brighten their plate with a squeeze of citrus. If you’re feeling extra decadent, a sprinkle of extra Parmesan or even a dash of Cajun seasoning right before serving can take things to the next level.
Side Dishes
Pair your Cajun Seafood Alfredo with Lobster, Crab & Salmon with warm, crusty bread—it’s absolutely essential for mopping up every last drop of sauce. A simple green salad, tossed with a lemony vinaigrette, works wonders to balance the rich creaminess. If you’re serving a crowd, consider roasted asparagus or garlic-sauteed spinach for greens that don’t compete with the main event.
Creative Ways to Present
For that dinner party wow-factor, serve this dish in shallow pasta bowls topped with a whole lobster claw, or mound the pasta in nests with a flourish of parsley and a lemon twist. You can even portion it inside parmesan “bowls” for spectacular presentation. However you serve it, Cajun Seafood Alfredo with Lobster, Crab & Salmon never fails to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Cajun Seafood Alfredo with Lobster, Crab & Salmon keeps best in an airtight container in the fridge for up to two days. The creamy sauce may thicken a bit, but the flavors become even more pronounced as they settle. For best results, store the sauce and pasta separately if you anticipate leftovers.
Freezing
While freezing cream-based sauces is generally not recommended (they can separate), you can freeze this dish in a pinch. Let it cool completely, place in freezer-safe containers, and freeze for up to one month. Thaw gently in the refrigerator overnight before reheating. Be aware that the texture of the sauce may change slightly after freezing.
Reheating
To reheat Cajun Seafood Alfredo with Lobster, Crab & Salmon, place it in a saucepan over low heat with a splash of milk or cream to loosen the sauce. Stir often and heat gently until warmed through. Avoid microwaving if possible, as it may cause the seafood to become rubbery and the sauce to separate.
FAQs
Can I use pre-cooked or frozen seafood for this recipe?
Absolutely! While freshly cooked seafood gives the most decadent flavor, high-quality frozen seafood works beautifully too. Just thaw and pat dry before adding to the skillet so you don’t water down your creamy Cajun Alfredo.
What can I substitute for fettuccine?
Fettuccine is the classic choice because its wide, flat surface holds onto sauce and seafood. However, linguine or tagliatelle are great alternatives. For a gluten-free twist, try rice noodles.
Is there a way to make this dish spicier?
Yes! Increase the amount of Cajun seasoning, or add a pinch of cayenne or a few dashes of hot sauce to kick up the heat. Adjust the spiciness to your personal preference—it’s all part of the fun!
Can I add other seafood to the mix?
Definitely. This recipe is a fantastic base for all kinds of shellfish, like scallops or shrimp. Just be sure to adjust cooking times for each variety so all the seafood stays tender.
What wine pairs best with Cajun Seafood Alfredo with Lobster, Crab & Salmon?
A crisp, lightly oaked Chardonnay or a dry Riesling pairs beautifully with the rich, creamy sauce and spicy Cajun flavors. If you prefer red, a Pinot Noir is gentle enough not to overpower the delicate seafood.
Final Thoughts
Ready to impress your taste buds (and maybe your dinner guests) with restaurant-level flavor at home? Cajun Seafood Alfredo with Lobster, Crab & Salmon is a dish you’ll want to make on repeat—it’s comforting, packed with color and flavor, and guaranteed to make any meal unforgettable. Give it a try and savor every creamy, seafood-laden bite!
Print
Cajun Seafood Alfredo with Lobster, Crab & Salmon Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful Cajun Seafood Alfredo featuring a luxurious blend of lobster, crab, and salmon tossed in a creamy sauce with a hint of Cajun spice. This dish is a perfect harmony of seafood delights and comforting pasta, bound together in a decadent sauce.
Ingredients
Fettuccine Pasta:
8 ounces
Butter:
2 tablespoons
Olive Oil:
2 tablespoons
Cajun Seasoning:
1 teaspoon (plus more to taste)
Garlic Cloves:
2 (minced)
Lobster Meat:
6 ounces (cooked, chopped)
Lump Crab Meat:
6 ounces
Salmon:
6 ounces (skin removed, cut into chunks)
Heavy Cream:
1 ½ cups
Parmesan Cheese:
½ cup (grated)
Mozzarella Cheese:
½ cup (shredded)
Salt:
½ teaspoon
Black Pepper:
¼ teaspoon
Parsley:
1 tablespoon (chopped for garnish)
Lemon Wedges
for serving
Instructions
- Cook the Fettuccine: Cook pasta according to package directions until al dente. Drain and set aside.
- Sear the Salmon: Heat butter and olive oil in a skillet. Add garlic, then season and sear salmon.
- Add Seafood: Add lobster and crab to the skillet, sauté briefly.
- Prepare the Sauce: Pour in heavy cream, stir in cheeses, salt, pepper, and Cajun seasoning. Let simmer.
- Combine and Serve: Add pasta to the sauce, toss to combine. Garnish with parsley and serve with lemon wedges.
Notes
- Use freshly cooked seafood for best flavor.
- For extra heat, add cayenne pepper or hot sauce.
- Pair with crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 2g
- Sodium: 760mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 185mg
