Cajun Seafood Alfredo with Lobster and Crab
A luxurious yet easy-to-make seafood pasta dish featuring fettuccine, rich Alfredo sauce, and the bold flavors of Cajun seasoning blended with lobster and crab meat.
Ingredients
Pasta
- 8 oz fettuccine pasta Provides a sturdy base for the sauce.
Sauce
- 2 tbsp butter Base for the sauce.
- 1 cup heavy cream Forms the creamy Alfredo sauce.
- 1 cup grated Parmesan cheese To achieve creamy, rich flavor.
- 1 tsp Cajun seasoning Adds a flavorful spice blend.
- 2 clove garlic, minced Infuses flavor into the sauce.
- Salt to taste Enhances overall flavor.
- Pepper to taste Enhances overall flavor.
Seafood
- 1 cup cooked lobster meat, chopped Provides sweetness and delicacy.
- 1 cup cooked crab meat, flaked Adds a subtle flavor and texture.
Garnish
- 1 tbsp chopped parsley For presentation and freshness.
Instructions
Preparation
- Gather all your ingredients, and measure out the fettuccine, lobster, crab, and cheese. Mince the garlic and chop the parsley for garnish.
Cooking the Pasta
- Bring a pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
- In a large skillet over medium heat, melt the butter until bubbly.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer, letting it thicken slightly.
- Stir in the Cajun seasoning, allowing the flavors to meld.
- Add the grated Parmesan cheese, stirring until it melts and integrates.
- Gently fold in the chopped lobster and flaked crab meat.
- Continue to cook until seafood is heated through.
- Toss the cooked fettuccine into the skillet, mixing until well-coated.
Serving
- Transfer to serving plates, garnishing with freshly chopped parsley. Serve immediately.
Notes
For a lighter version, consider substitutes like whole wheat fettuccine, unsweetened almond milk, or light cream alternatives. Adjust seasoning to suit your taste.