Name: Cajun Seafood Alfredo with Lobster and Crab
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 8 oz fettuccine pasta; 1 tablespoon salt (for boiling water); 2 tablespoons butter (for seafood); 6 oz cooked lobster meat; 6 oz lump crab meat; 2 tablespoons butter (for sauce); 3 cloves garlic, minced; 1 1/2 cups heavy cream; 1 tablespoon Cajun seasoning (adjust to taste); 3/4 cup grated Parmesan cheese; Salt and pepper to taste; 2 tablespoons chopped fresh parsley; 2 tablespoons reserved pasta water (as needed)

Creamy, spicy, and utterly indulgent, Cajun Seafood Alfredo with Lobster and Crab is the kind of meal that turns an ordinary dinner into something unforgettable. Imagine sweet chunks of lobster and crab nestled into ribbons of fettuccine, all cloaked in a silky, Cajun-spiced Alfredo sauce. The heat is subtle but present, balancing the richness of the cream and cheese with the freshness of seafood.

This dish is perfect for those cozy nights when you’re craving something luxurious but comforting. It’s surprisingly simple to pull together, yet delivers flavors worthy of a restaurant menu. Whether you’re celebrating a special occasion or just treating yourself to a decadent weeknight dinner, this seafood Alfredo brings bold Louisiana spirit to your table.

What Kind of Pasta Should I Use?

Fettuccine is the classic choice for Alfredo sauces because its wide, flat shape holds onto the creamy sauce so well. You can also use linguine or pappardelle if you prefer something a bit lighter or more rustic in texture. The key is to pick a pasta that complements the richness of the sauce and supports the weight of the seafood.

Ingredients for the Cajun Seafood Alfredo with Lobster and Crab

Lobster Meat: Tender, sweet, and luxurious—the star of the dish.
Crab Meat: Adds a briny, buttery contrast that plays beautifully with the lobster.
Fettuccine Pasta: Thick enough to carry the creamy Cajun Alfredo sauce.
Heavy Cream: The base of our sauce, providing luscious texture.
Butter: For sautéing and building depth of flavor in the sauce.
Garlic: A must-have aromatic to kick off the sauce.
Parmesan Cheese: Melts into the sauce for sharp, savory richness.
Cajun Seasoning: Adds that bold, zesty Louisiana heat.
Parsley: For a fresh herbal finish.
Salt & Pepper: Enhances all the flavors without overpowering.

How To Make the Cajun Seafood Alfredo with Lobster and Crab

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions. Drain and set aside, reserving about 1/2 cup of the pasta water.

Step 2: Sauté the Seafood

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the lobster and crab meat, sautéing gently until just warmed through, about 2-3 minutes. Remove seafood from the skillet and set aside.

Step 3: Build the Alfredo Base

In the same skillet, melt another 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Cajun seasoning and let the sauce thicken for 3-4 minutes, stirring occasionally.

Step 4: Add Cheese and Combine

Lower the heat and stir in the grated Parmesan cheese. Once the cheese has melted and the sauce is smooth, return the lobster and crab to the skillet. Add the cooked fettuccine and toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.

Step 5: Garnish and Serve

Finish with a sprinkle of chopped fresh parsley and freshly cracked black pepper. Serve immediately while hot and creamy.

How to Serve and Store Cajun Seafood Alfredo with Lobster and Crab

This rich pasta is best served fresh and hot, straight from the skillet to your plate. A sprinkle of extra Parmesan and parsley over the top enhances both the flavor and presentation. Pair it with a crisp white wine like Sauvignon Blanc or a slice of warm, crusty bread to scoop up any leftover sauce.

To store leftovers, transfer the cooled pasta into an airtight container and refrigerate for up to 2 days. When reheating, add a splash of cream or milk to revive the sauce’s creaminess and warm it gently on the stovetop over low heat.

Frequently Asked Questions

How spicy is Cajun seasoning?

Cajun seasoning has a bold, zesty flavor with a gentle heat. You can adjust the spice level by using more or less seasoning, or by adding a pinch of cayenne if you love extra heat.

Can I use frozen lobster or crab meat?

Yes, just make sure it’s fully thawed and drained before cooking. Frozen seafood works great for convenience but fresh will always yield the best texture and flavor.

What can I use instead of heavy cream?

You can substitute with half-and-half for a lighter version, though the sauce won’t be as rich. A dairy-free option like coconut cream can also work, though it adds a slightly sweet note.

Is it okay to use pre-shredded Parmesan?

Freshly grated Parmesan melts more smoothly and has better flavor. Pre-shredded often contains anti-caking agents that can affect the sauce’s texture.

Can I make this ahead of time?

This dish is best enjoyed fresh. If making ahead, store the sauce and pasta separately and combine them when reheating for the best texture.

How do I keep the sauce from separating?

Keep the heat low when adding cheese, and avoid overheating when reheating. Adding a touch of pasta water also helps keep the sauce smooth and emulsified.