Why You’ll Love This Recipe

I love how this pasta combines creamy comfort with bold Cajun flavor. The mix of lobster, crab, and salmon adds richness and variety, while the Alfredo sauce ties everything together in a velvety embrace. It’s perfect for a date night, celebration, or just treating myself to something special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

200g lobster meat
150g crab meat
150g salmon fillet (cooked and flaked)
1 tbsp Cajun seasoning
2 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
300g fettuccine pasta
Salt and pepper, to taste

directions

I begin by cooking the fettuccine in a large pot of salted boiling water according to package instructions. Once it’s al dente, I drain and set it aside.

In a large skillet over medium heat, I warm the olive oil, then add the garlic and Cajun seasoning, cooking until fragrant—about 1 minute.

Next, I add the lobster, crab, and flaked salmon, cooking them together for 3 to 4 minutes until heated through.

I pour in the heavy cream and bring the mixture to a gentle simmer, letting it cook for about 4 to 5 minutes until the sauce begins to thicken.

I stir in the Parmesan cheese and mix until the sauce is smooth and well combined.

I toss in the cooked fettuccine, making sure each strand is coated in the rich, creamy sauce. Then I season with salt and pepper to taste.

I serve the pasta hot, garnished with a pinch of Cajun seasoning or chopped parsley if I want a touch of color.

Servings and timing

This recipe serves 4.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: approximately 620 kcal per serving

Variations

I sometimes substitute the fettuccine with linguine or penne for a different texture. For extra heat, I add a pinch of cayenne or a dash of hot sauce. If I want to lighten the dish, I use half-and-half instead of full cream, though the sauce won’t be quite as rich.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I gently warm the pasta on the stovetop over low heat, adding a splash of cream or milk to bring the sauce back to life.

FAQs

Can I use frozen seafood?

Yes, I make sure to fully thaw and drain the seafood before cooking to avoid excess water in the sauce.

What’s the best pasta for this recipe?

I usually go with fettuccine because it holds the sauce well, but linguine or tagliatelle work too.

Can I use pre-cooked seafood?

Absolutely. I gently heat it in the skillet just long enough to warm it through so it doesn’t overcook.

How spicy is this dish?

It has a mild kick from the Cajun seasoning. I adjust the heat by increasing or decreasing the amount used or adding cayenne.

Can I make this gluten-free?

Yes, I use gluten-free pasta and check that the Cajun seasoning is gluten-free.

Conclusion

This Lobster, Crab, and Salmon in Cajun Alfredo Sauce is a creamy, flavorful dish I keep in my back pocket for special occasions or indulgent weeknights. With minimal effort and maximum flavor, it’s always a hit at the table.