Get ready to experience pure seafood bliss with this unforgettable Cajun Seafood Alfredo with Lobster, Crab & Salmon. Creamy, decadent Alfredo sauce is swirled with just the right kick of Cajun spice, coating tender fettuccine and a show-stopping mix of juicy salmon, sweet lobster, and delicate crab. It’s everything you love about comfort food, elevated with bold flavors and succulent seafood. Whether you’re planning a special dinner or simply want to treat yourself, this is one dish that’ll make you feel like you’re dining at your favorite bistro right in your own kitchen.
Ingredients You’ll Need
Cajun Seafood Alfredo with Lobster, Crab & Salmon is all about layering luscious, high-quality ingredients for maximum flavor. Each component brings something special — from the rich, briny seafood to the spicy Cajun seasoning and the creamy sauce that ties it all together.
- Unsalted butter: Gives the sauce a silky, rich base and melds all the flavors beautifully.
- Olive oil: Prevents the butter from burning and adds a subtle, earthy flavor.
- Minced garlic: Builds the aroma and adds a gentle pungency to the dish.
- Salmon fillet (skin removed, cut into chunks): Brings a hearty, savory bite and lovely color to each forkful.
- Lobster tail (cooked and chopped): Adds a luxurious, sweet flavor; pre-cooked lobster saves you time without losing elegance.
- Lump crab meat (shells removed): Offers tender, delicate texture and classic, briny seafood flavor.
- Cajun seasoning: Delivers the signature zesty, peppery kick (add to taste for more or less spice).
- Smoked paprika: Lends a subtle smokiness and deep red color to the sauce.
- Heavy cream: Makes the Alfredo luscious, thick, and supremely creamy — don’t substitute!
- Grated Parmesan cheese: Provides a nutty, salty depth and helps the sauce thicken and cling to the pasta.
- Salt and black pepper: Enhances every other flavor without overpowering the seafood or spices.
- Fettuccine or linguine (cooked and drained): Classic wide noodles catch all that velvety sauce; use your favorite.
- Chopped parsley: Brightens up the plate with color and freshness at the very end.
- Lemon wedges (optional): A squeeze of lemon lifts the richness and accents the seafood flavors.
How to Make Cajun Seafood Alfredo with Lobster, Crab & Salmon
Step 1: Prep and Cook the Pasta
Start off by cooking your fettuccine or linguine according to the package directions. You want them al dente — tender but with a tiny bit of bite. Once they’re done, drain well and set them aside so they’re ready to soak up the Alfredo sauce later. Cooking the pasta just right is the first step to a perfect Cajun Seafood Alfredo with Lobster, Crab & Salmon.
Step 2: Sauté Garlic and Sear the Salmon
Heat your skillet over medium heat and add the unsalted butter and olive oil. Once they’re shimmering together (and making your kitchen smell dreamy), stir in the minced garlic and let it sizzle for about 30 seconds. Meanwhile, season the salmon chunks with half the Cajun seasoning and smoked paprika. Place the salmon in the pan and cook for 2–3 minutes on each side, just until seared and mostly cooked through. The outside should turn golden while the inside stays juicy.
Step 3: Warm Up the Lobster and Crab
Add your cooked, chopped lobster tail and the lump crab meat to the skillet with the salmon. Give everything a gentle toss, letting the seafood just warm through for 1–2 minutes. You don’t want to overcook these delicate treasures! Once they’re heated, scoop the seafood out onto a plate and set aside so you can build that luscious Alfredo base.
Step 4: Make the Alfredo Sauce
Using the same skillet (those browned seafood bits on the bottom? That’s flavor!), pour in the heavy cream and bring it to a gentle simmer. Stir in the remaining Cajun seasoning, smoked paprika, and grated Parmesan cheese. Season with salt and black pepper to taste. Let the sauce bubble for about 3–4 minutes, stirring often, until it thickens slightly and looks glossy.
Step 5: Bring It All Together
Gently return the seared salmon, lobster, and crab to the skillet with the Alfredo sauce. Fold them into the sauce so every piece gets coated in creamy, spicy goodness. Add your cooked pasta and toss everything together until evenly combined, letting the pasta simmer for a final 1–2 minutes. With that, your kitchen will smell like a five-star seafood restaurant, and your Cajun Seafood Alfredo with Lobster, Crab & Salmon is officially ready to plate!
How to Serve Cajun Seafood Alfredo with Lobster, Crab & Salmon
Garnishes
A flourish of chopped fresh parsley over the top brightens up the rich, creamy sauce and adds a gorgeous pop of green. A few lemon wedges on the side let guests add a fresh citrus burst that perfectly lifts the flavors of this Cajun Seafood Alfredo with Lobster, Crab & Salmon. For extra flair, sprinkle a bit of extra Parmesan or a dash of Cajun seasoning right before bringing it to the table.
Side Dishes
This indulgent pasta shines alongside classic garlic bread — perfect for mopping up any extra sauce. A crisp green salad with a sharp vinaigrette balances the creamy richness. If you want to add a Southern twist, serve with roasted asparagus or buttery corn on the cob for a true Cajun Seafood Alfredo with Lobster, Crab & Salmon feast.
Creative Ways to Present
For a special occasion, serve the pasta in wide bowls, artfully arranging the lobster, crab, and salmon on top for dramatic effect. If you’re hosting, make it family-style on a large platter so everyone can dig in together. You can even portion the pasta into individual ramekins for a chic dinner party presentation — just a few ways to make serving Cajun Seafood Alfredo with Lobster, Crab & Salmon feel as unforgettable as it tastes.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers completely before transferring to an airtight container. The rich sauce and seafood will keep in the fridge for up to 2 days. When you’re ready for a second round, you’ll appreciate that the flavors of Cajun Seafood Alfredo with Lobster, Crab & Salmon get even richer after resting!
Freezing
Because of the creamy Alfredo sauce and delicate seafood, freezing is not recommended. The texture of the sauce can separate once thawed, and the seafood may become chewy. For the absolute best Cajun Seafood Alfredo with Lobster, Crab & Salmon, enjoy it freshly made.
Reheating
Reheat gently in a skillet over low heat, splashing in a bit of extra cream or milk to loosen up the sauce as needed. Stir gently so the seafood stays tender. A microwave also works, but do so in short increments and stir often to prevent overcooking the seafood.
FAQs
Can I use different seafood in this recipe?
Absolutely! While Cajun Seafood Alfredo with Lobster, Crab & Salmon is amazing as written, feel free to switch in shrimp, scallops, or even firm white fish chunks. Just keep the total amount of seafood about the same for the best flavor balance.
Is there a lighter alternative to heavy cream?
For the creamiest result, stick with heavy cream, but you can substitute half-and-half if you prefer a lighter version. Just know the sauce will be thinner and less rich.
What pasta shapes work best for this
Fettuccine and linguine are go-to choices because their wide, flat ribbons hold onto the sauce so well. If you only have spaghetti or penne, that’ll work in a pinch — just make sure your pasta is cooked al dente so it doesn’t get mushy in the sauce.
How spicy is this dish?
With one tablespoon of Cajun seasoning, you’ll get a moderate level of heat — enough to wake up your taste buds without overpowering the delicate seafood. If you love it extra spicy, add a bit more, or swap in hot smoked paprika for a bolder kick.
Can I prepare Cajun Seafood Alfredo with Lobster, Crab & Salmon ahead of time?
This dish is best served right after cooking, but you can prep ingredients in advance: have the seafood prepped and ready, grate the cheese, and chop the herbs. Then, the actual cooking process comes together in just about 30 minutes.
Final Thoughts
If you’re craving something luxurious yet comforting, Cajun Seafood Alfredo with Lobster, Crab & Salmon will absolutely steal the show at your next dinner. Its rich, spicy, and truly memorable flavors are easier to achieve than you might think — so don’t hesitate to treat yourself (or someone you love) to this crave-worthy feast. Go on and give it a whirl; your kitchen deserves a little Cajun magic!
Print
Cajun Seafood Alfredo with Lobster, Crab & Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
- Diet: Non-Vegetarian
Description
Indulge in the decadent flavors of this Cajun Seafood Alfredo with Lobster, Crab & Salmon. A creamy, spicy pasta dish that combines succulent seafood with a rich, flavorful sauce.
Ingredients
Main Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 6 oz salmon fillet (skin removed, cut into chunks)
- 1 lobster tail (cooked and chopped)
- 1/2 cup lump crab meat (shells removed)
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- 12 oz fettuccine or linguine (cooked and drained)
- 1 tablespoon chopped parsley
- Lemon wedges for serving (optional)
Instructions
- Cook the Pasta: Cook pasta according to package directions, drain, and set aside.
- Sear the Seafood: In a large skillet, melt butter and olive oil. Add garlic, season salmon, and cook. Add lobster and crab and cook briefly. Remove seafood and set aside.
- Make the Sauce: In the same skillet, simmer heavy cream. Stir in seasonings, Parmesan, salt, and pepper. Return seafood to the skillet.
- Combine and Serve: Add pasta to the skillet, toss to coat. Simmer briefly. Serve garnished with parsley and lemon wedges.
Notes
- You can use pre-cooked lobster tail and crab meat to save time.
- Adjust the Cajun seasoning to taste depending on your spice preference.
- This dish pairs well with garlic bread or a crisp green salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 710
- Sugar: 2g
- Sodium: 650mg
- Fat: 45g
- Saturated Fat: 26g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 210mg
