Cajun Lobster Crab and Salmon Alfredo RecipeSatisfy your cravings for bold and flavorful seafood with this Cajun Lobster, Crab, and Salmon Alfredo pasta dish. It's a fusion of succulent seafood, creamy Alfredo sauce and Cajun seasoning that will make your taste buds sing.

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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:

  1. 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.
  2. Can I use a different type of pasta?
    • Absolutely! While fettuccine works well, you can use linguine, penne, or spaghetti.
  3. 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!