Ingredients

For the Seafood:

• 1 lobster tail, cooked and chopped
• ½ lb crab meat, picked over for shells
• 2 salmon fillets (about 8 oz total), skin removed and cut into bite-sized pieces
• 2 tablespoons Cajun seasoning
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt

For the Alfredo Sauce:

• 1 ½ cups heavy cream
• 1 cup Parmesan cheese, freshly grated
• 3 tablespoons butter
• 2 cloves garlic, minced
• ½ teaspoon Cajun seasoning (adjust to taste)
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for extra heat)

For the Pasta:

• 12 oz fettuccine or your favorite pasta
• 1 tablespoon salt (for pasta water)

Steps on How to Make It

Step 1: Prepare the Seafood

1. Sauté the Seafood:
   • In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
   • Add the Cajun seasoning, garlic powder, smoked paprika, black pepper, and salt to the skillet, stirring to combine.
2. Cook the Seafood:
   • Add the chopped lobster tail, crab meat, and salmon pieces to the skillet. Sauté for 4-5 minutes, stirring gently until the seafood is heated through and coated in the spices. Be careful not to overcook the salmon. Remove the skillet from heat and set aside.

Step 2: Cook the Pasta

3. Boil the Pasta:
   • In a large pot, bring salted water (1 tablespoon of salt) to a boil. Add 12 oz of fettuccine or your preferred pasta and cook according to package instructions until al dente (usually 8-10 minutes).
4. Drain the Pasta:
   • Once cooked, reserve about ½ cup of pasta water, then drain the pasta and set aside.

Step 3: Make the Alfredo Sauce

5. Sauté Garlic:
   • In the same skillet used for the seafood, add 3 tablespoons of butter and melt over medium heat. Once melted, add 2 minced garlic cloves and sauté for about 1 minute until fragrant.
6. Add Cream and Cheese:
   • Slowly pour in 1 ½ cups of heavy cream, stirring to combine. Allow the cream to simmer for 2-3 minutes until it thickens slightly.
   • Gradually whisk in 1 cup of freshly grated Parmesan cheese until fully melted and incorporated into the sauce.
7. Season the Sauce:
   • Add ½ teaspoon Cajun seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper (if using) to the sauce. Stir well and adjust the seasoning to taste.

Step 4: Combine Everything

8. Add Pasta to Sauce:
   • Add the drained fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water until the desired consistency is reached.
9. Fold in the Seafood:
   • Gently fold the sautéed seafood mixture into the pasta and sauce, being careful not to break apart the salmon too much.

Step 5: Serve

10. Plate and Garnish:

• Serve the Cajun Seafood Fettuccine Alfredo immediately. Optionally, garnish with additional grated Parmesan cheese, fresh parsley, or a sprinkle of Cajun seasoning for extra flavor.

Nutrition Facts (Approximate per Serving)

• Calories: 620 kcal
• Protein: 35g
• Fat: 42g
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 2g
• Sodium: 800mg

Note: Nutritional values are estimates and may vary based on ingredient brands and specific quantities.

Frequently Asked Questions (FAQs)

Q1: Can I use different seafood?

• Absolutely! You can substitute the lobster, crab, and salmon with other seafood options like shrimp, scallops, or even a mix of your favorites.

Q2: Is there a gluten-free version of this recipe?

• Yes, you can use gluten-free pasta instead of regular fettuccine. The sauce and seafood are naturally gluten-free.

Q3: Can I prepare the sauce ahead of time?

• Yes, you can prepare the Alfredo sauce in advance. Just reheat it gently before adding the pasta and seafood, and you may need to add a little extra cream to maintain the consistency.

Q4: How can I make the dish spicier?

• Increase the amount of Cajun seasoning and cayenne pepper in both the seafood and Alfredo sauce to enhance the spice level to your preference.

Q5: What can I serve with this dish?

• This dish pairs beautifully with a simple green salad, garlic bread, or steamed vegetables for a balanced meal.

Tips for Making the Perfect Cajun Seafood Fettuccine Alfredo

• Fresh Ingredients: Use the freshest seafood available for the best flavor and texture. Fresh herbs can also enhance the dish.
• Pasta Timing: Ensure your pasta is ready just before the sauce is finished. This way, you can combine them seamlessly while the sauce is still hot.
• Creamy Sauce: For an ultra-creamy sauce, don’t skip on the heavy cream, and ensure you use freshly grated Parmesan, as pre-grated cheese may not melt as smoothly.
• Cajun Seasoning: Adjust the amount of Cajun seasoning according to your spice tolerance. If you prefer milder flavors, reduce the amount slightly.

Storage Tips

• Refrigerating Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The pasta may absorb some of the sauce, so you might need to add a little cream or broth when reheating.
• Freezing the Dish: Freezing is not recommended for this dish, as the cream sauce may separate upon thawing. However, if you must freeze it, ensure it’s tightly sealed and consume within a month.
• Reheating: To reheat, place the desired portion in a skillet over low heat, adding a splash of cream or pasta water to help reconstitute the sauce. Stir gently until warmed through.

Conclusion

Cajun Seafood Fettuccine Alfredo is an exquisite dish that tantalizes the taste buds and impresses anyone lucky enough to enjoy it. With a perfect blend of seafood and a rich, creamy Alfredo sauce, it’s a meal that delivers on both flavor and elegance. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this recipe is sure to become a go-to favorite. Dive into this delicious pasta creation and savor the delightful medley of flavors with every bite. Enjoy your culinary journey into Cajun cuisine!