Cajun Lobster, Crab, and Salmon Alfredo

If you’re looking for a luxurious, flavorful seafood dish that’s guaranteed to impress, this Cajun Lobster, Crab, and Salmon Alfredo is your next go-to recipe! Combining tender lobster, sweet crab, and savory salmon in a rich, creamy Alfredo sauce with a Cajun kick, this pasta is anything but boring! The best part? It’s ready in just 40 minutes, making it the perfect showstopper for busy weeknights or special occasions.

Why You’ll Love This Recipe:

1. Bursting with Flavor: The Cajun seasoning adds a smoky, spicy punch that perfectly complements the delicate sweetness of the seafood.
2. Rich & Creamy: The combination of butter, garlic, and heavy cream creates an Alfredo sauce that’s indulgently smooth and velvety.
3. Versatile: Swap out the seafood based on what’s available or your preferences. Shrimp, scallops, or even white fish would work beautifully.
4. Perfect for Seafood Lovers: You get a variety of textures and flavors with every bite—the lobster is tender, the crab is flaky, and the salmon is melt-in-your-mouth delicious!

Ingredients:

• 1 lobster tail, cooked and chopped
• 1/2 lb crab meat, picked over for shells
• 2 salmon fillets, skin removed and cut into chunks
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 tbsp Cajun seasoning (adjust to taste)
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Kitchen Tools You’ll Need:

• Large pot for boiling pasta
• Large skillet for sautéing seafood
• Wooden spoon or spatula
• Knife and cutting board
• Tongs or a fork for handling seafood

How to Make Cajun Lobster, Crab, and Salmon Alfredo:

Step 1: Cook the Fettuccine

Start by cooking your fettuccine according to the package instructions. Once cooked, drain and set aside. You’ll be tossing it in that creamy sauce soon!

Step 2: Sauté the Salmon

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the salmon chunks generously with Cajun seasoning. Sauté them for 3-4 minutes per side, until golden and cooked through. Remove and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, melt 4 tablespoons of butter and add the minced garlic. Sauté until fragrant, about 1 minute—this is where the magic starts!

Step 4: Build the Creamy Alfredo Sauce

Pour in the heavy cream, stirring constantly. Gradually add the Parmesan cheese, stirring as it melts and combines with the cream. Let it simmer on low heat for about 5 minutes, until the sauce thickens. Trust me, the smell when this is in the oven is incredible!

Step 5: Add the Seafood

Gently stir in the chopped lobster, crab meat, and cooked salmon into the Alfredo sauce. Let it simmer for another 2-3 minutes so all the flavors marry beautifully.

Step 6: Toss the Pasta

Add your cooked fettuccine to the skillet, tossing to coat every strand in the creamy, Cajun-spiced Alfredo sauce. Adjust seasoning with salt, pepper, and more Cajun seasoning if you like a bit more heat.

Step 7: Serve & Garnish

Transfer your Cajun seafood Alfredo to a serving dish, sprinkle with freshly chopped parsley for a pop of color and fresh flavor, and serve it hot.

Tips for the Perfect Cajun Alfredo:

• Spice Level: Cajun seasoning can vary in heat. Start with 1 tablespoon and taste as you go—you can always add more!
• Substitute Seafood: If you don’t have lobster or crab, shrimp or scallops are great alternatives.
• Extra Creamy Sauce: For an even creamier sauce, you can add an extra 1/4 cup of cream or more Parmesan cheese.

What to Serve with Cajun Lobster, Crab, and Salmon Alfredo:

• Garlic Bread: A classic pairing to mop up all that delicious Alfredo sauce.
• Simple Green Salad: Keep it light with a crisp salad dressed in lemon vinaigrette, which cuts through the richness of the Alfredo.
• Roasted Vegetables: Oven-roasted broccoli or asparagus complements the richness of the pasta without overwhelming it.

Storage Instructions:

This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. When reheating, add a splash of cream or milk to revive the creamy sauce. Avoid freezing, as the sauce may separate.

Frequently Asked Questions (FAQ):

Can I use pre-cooked seafood?
Yes! If you’re short on time, pre-cooked lobster or crab can be stirred into the sauce just before serving. Be careful not to overcook them, as they can become rubbery.

Can I use a different type of pasta?
Absolutely! Fettuccine works great because it holds the rich sauce well, but you can use any pasta you prefer—linguine, penne, or even spaghetti!

How can I make this dish lighter?
You can swap heavy cream for half-and-half or whole milk, but keep in mind the sauce may not be as rich or thick.

Final Thoughts:

This Cajun Lobster, Crab, and Salmon Alfredo truly brings restaurant-quality flavor to your home kitchen. It’s indulgent, rich, and full of bold Cajun spices that complement the seafood perfectly. Whether you’re making it for a special date night or just because you deserve a treat, this dish will definitely become a favorite!

If you loved this recipe, be sure to check out my other seafood-inspired dishes, like:

• Garlic Butter Baked Scallops
• Creamy Garlic Butter Lobster Tails
• The Spicy Cajun Salmon and Shrimp Delight

Don’t forget to share your creation on Pinterest and leave a review below! You can find more inspiration on my Pinterest page. Happy cooking!

Nutritional Information (Per Serving):

• Calories: 800 kcal
• Fat: 55g
• Carbohydrates: 45g
• Protein: 35g

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