Cajun Seafood Alfredo with Lobster and Crab
A creamy, indulgent pasta with tender lobster and crab meat, coated in a rich Alfredo sauce with a Cajun kick — perfect for a special dinner or seafood night.
Equipment
- Large pot (for pasta)
- Skillet / saucepan (for sauce & seafood)
Ingrédients
Pasta
- 8 oz fettuccine or linguine (or pasta of your choice)
Seafood
- 1 lobster tail lobster tail, cooked and chopped
- 8 oz crab meat (lump or claw), picked over for shells
Sauce & Flavor
- 2 tablespoons unsalted butter (or olive oil + butter)
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning (adjust to taste)
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt & freshly ground black pepper, to taste
Garnish (optional)
- Chopped fresh parsley or green onions
- Extra grated Parmesan (for serving)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside. (Optionally reserve a bit of pasta water.)
- In a large skillet over medium heat, melt butter (or butter + oil). Add the minced garlic and sauté briefly until fragrant — about 1 minute.
- Stir in the Cajun seasoning, then pour in heavy cream. Bring to a gentle simmer, stirring to combine the flavors.
- Gradually whisk in the grated Parmesan until the sauce becomes smooth and thickened. Season with salt and pepper to taste.
- Add the chopped lobster and crab meat to the sauce. Gently stir and let them warm through (2–3 min) without breaking the seafood pieces.
- Add the cooked pasta to the skillet and toss to coat evenly with the creamy, Cajun-spiced sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
- Divide into serving bowls or plates. Garnish with chopped parsley (or green onions) and extra Parmesan if desired. Serve immediately while hot and creamy.
Notes
This pasta is rich and best enjoyed fresh. Because of the seafood and cream, leftovers may thicken — if reheating, warm gently and add a splash of cream or milk to restore silkiness.