Cajun Seafood Alfredo with Lobster and Crab Recipe
A rich and creamy Cajun Seafood Alfredo featuring tender lobster and lump crab meat tossed with fettuccine pasta in a luscious garlic-heavy cream sauce seasoned with Cajun spices, Parmesan cheese, and fresh parsley for a flavorful seafood pasta experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
- 1 tablespoon salt (for boiling water)
Seafood
- 6 oz cooked lobster meat
- 6 oz lump crab meat
- 2 tablespoons butter (for seafood)
Sauce
- 2 tablespoons butter (for sauce)
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 tablespoon Cajun seasoning (adjust to taste)
- 3/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons reserved pasta water (as needed)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain and set pasta aside.
- Sauté the seafood: In a large skillet, melt 2 tablespoons butter over medium heat. Add the lobster and crab meat and gently sauté for 2–3 minutes until warmed through. Remove the seafood and set aside.
- Prepare the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Cajun seasoning and let the sauce thicken for 3–4 minutes while stirring occasionally.
- Finish the sauce and combine: Lower the heat and stir in grated Parmesan cheese until fully melted and the sauce is smooth. Return the sautéed seafood to the skillet, add the cooked pasta, and toss everything to coat evenly. Add reserved pasta water a little at a time to adjust the sauce to your preferred consistency.
- Garnish and serve: Finish with fresh chopped parsley and a crack of black pepper. Serve immediately while hot and creamy for the best flavor and texture.
Notes
- Adjust Cajun seasoning to your preferred spice level to make the dish milder or spicier.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Reserve pasta water to help loosen the sauce if it becomes too thick.
- This dish is best served immediately to enjoy the creamy texture.
- For a lower-fat option, substitute half-and-half for heavy cream, although the sauce will be less rich.
Keywords: Cajun Seafood Alfredo, Lobster Alfredo, Crab Pasta, Creamy Seafood Pasta, Cajun Pasta, Fettuccine Alfredo, Seafood Dinner
