Ingredients:
Seafood:
- 1 lobster tail, cooked and chopped
- ½ pound (approximately 225 grams) crab meat, picked over for shells
- 2 salmon fillets, skin removed and cut into chunks
Pasta:
- 8 ounces (approximately 225 grams) fettuccine pasta
For Cooking:
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
Sauce:
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning (adjust to taste)
- Salt and freshly ground black pepper, to taste
Garnish:
- ¼ cup fresh parsley, chopped
Instructions:
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook according to the package instructions until al dente.
- Drain and set aside.
Prepare the Salmon:
- In a large skillet, heat the olive oil over medium heat.
- Season the salmon chunks with Cajun seasoning.
- Sauté the salmon for 3-4 minutes per side, until golden and cooked through.
- Remove from the skillet and set aside.
Make the Alfredo Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream, stirring constantly.
- Gradually add the Parmesan cheese, stirring until melted and the sauce thickens, about 5 minutes.
Combine Seafood and Sauce:
- Gently stir in the chopped lobster, crab meat, and the cooked salmon into the Alfredo sauce.
- Let it simmer for another 2-3 minutes to meld the flavors.
Toss with Pasta:
- Add the cooked fettuccine to the skillet, tossing to coat every strand in the creamy, Cajun-spiced Alfredo sauce.
- Adjust seasoning with salt, pepper, and more Cajun seasoning if desired.
Serve:
- Transfer to serving plates and garnish with freshly chopped parsley.
- Serve hot.
Tips:
- Spice Level: Cajun seasoning can vary in heat. Start with 1 tablespoon and adjust to your preference.
- Seafood Substitutions: If lobster or crab isn’t available, shrimp or scallops make excellent alternatives.
- Extra Creamy Sauce: For a richer sauce, add an extra ¼ cup of cream or more Parmesan cheese.
Serving Suggestions:
- Side Dishes: Pair with garlic bread or a simple green salad dressed with lemon vinaigrette to balance the richness of the Alfredo sauce.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s creaminess. Avoid freezing, as the sauce may separate.
Frequently Asked Questions:
- Can I use pre-cooked seafood?
- Yes, pre-cooked lobster or crab can be stirred into the sauce just before serving. Be careful not to overcook them, as they can become rubbery.
- Can I use a different type of pasta?
- Absolutely! While fettuccine works well, you can use linguine, penne, or spaghetti.
- How can I make this dish lighter?
- Substitute heavy cream with half-and-half or whole milk, but note that the sauce may be less rich and thick.
This Cajun Lobster, Crab, and Salmon Alfredo brings restaurant-quality flavor to your home kitchen. It’s indulgent, rich, and full of bold Cajun spices that complement the seafood perfectly. Whether for a special occasion or a delightful weeknight dinner, this dish is sure to impress!