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Cajun Lobster, Crab, and Salmon Alfredo Recipe

Cajun Lobster, Crab, and Salmon Alfredo Recipe
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★★★★★

4.9 from 15 reviews

This Cajun Lobster, Crab, and Salmon Alfredo is a decadent seafood pasta dish featuring tender lobster tail, sweet crab meat, and flavorful salmon chunks in a rich, creamy Alfredo sauce spiced with Cajun seasoning. Served over perfectly cooked fettuccine and garnished with fresh parsley, it’s an indulgent meal that beautifully balances flavors and textures for a restaurant-quality experience at home.

Ingredients

Scale

Seafood

  • 1 lobster tail, cooked and chopped
  • ½ lb crab meat, picked over for shells
  • 2 salmon fillets, skin removed and cut into chunks

Pasta

  • 8 oz fettuccine pasta

Sauce

  • 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
  • Salt and pepper to taste

Garnish

  • ¼ cup fresh parsley, chopped

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving one cup of pasta water, and set the pasta aside.
  2. Cook the Seafood: Heat olive oil in a large skillet over medium heat. Add the salmon chunks and cook for 3-4 minutes until they start to brown. Remove the salmon and set aside. In the same skillet, add the lobster tail and crab meat, cooking for 2-3 minutes just until heated through. Remove and set aside with the salmon.
  3. Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly. Stir in the grated Parmesan cheese, Cajun seasoning, salt, and pepper. Keep stirring until the cheese melts and the sauce is smooth.
  4. Combine the Pasta and Seafood: Add the cooked fettuccine to the skillet and toss to coat in the Alfredo sauce. If the sauce seems too thick, gradually add some of the reserved pasta water to achieve your desired consistency. Carefully fold in the cooked lobster, crab, and salmon, taking care not to break up the seafood pieces.
  5. Serve: Plate the Cajun lobster, crab, and salmon Alfredo. Garnish generously with freshly chopped parsley for color and freshness. Serve immediately and enjoy this indulgent creamy seafood pasta dish.

Notes

  • Use fresh seafood for the best flavor and texture.
  • Adjust the Cajun seasoning amount to control the spice level.
  • Reserve pasta water to thin the sauce as needed.
  • Butter and heavy cream make this dish rich; use full-fat versions for best results.
  • Serve immediately to enjoy the sauce’s creamy texture.
  • Can be paired with a crisp green salad and crusty bread for a complete meal.

Nutrition

Keywords: seafood alfredo, cajun pasta, lobster alfredo, crab alfredo, salmon fettuccine, creamy seafood pasta, Cajun seafood recipe

Find it online: https://maicook.com/cajun-lobster-crab-and-salmon-alfredo-recipe/