why make this recipe
Cajun Lobster, Crab, and Salmon Alfredo is a delicious dish that combines rich flavors with a creamy texture. This recipe is not just about satisfying your hunger; it brings seafood lovers together. The blend of lobster, crab, and salmon gives a taste of the ocean, while the Cajun seasoning adds a nice kick. Whether for a special occasion or a fun family dinner, this dish impresses everyone at the table.
how to make Cajun Lobster, Crab, and Salmon Alfredo
Ingredients:
- 2 lobster tails
- 1 cup crab meat
- 2 salmon fillets
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons Cajun seasoning
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Chopped parsley for garnish
Directions:
- Cook fettuccine according to package instructions; drain and set aside.
- In a large pan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Stir in heavy cream and bring to a simmer.
- Add Cajun seasoning and Parmesan cheese, stirring to combine until the sauce thickens.
- Add lobster tails, crab meat, and salmon fillets to the sauce; cook until seafood is cooked through.
- Toss the cooked fettuccine with the sauce and seafood mixture.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
how to serve Cajun Lobster, Crab, and Salmon Alfredo
Serve the Cajun Lobster, Crab, and Salmon Alfredo hot on a plate or in a bowl. You can sprinkle some extra Parmesan cheese or a bit more chopped parsley on top for a nice presentation. Pair it with a crisp green salad or garlic bread for a complete meal.
how to store Cajun Lobster, Crab, and Salmon Alfredo
To store leftovers, let the dish cool completely, then place it in an airtight container. Store it in the refrigerator for up to 2 days. You can reheat it gently on the stove or in the microwave. Just be careful not to overcook the seafood when reheating.
tips to make Cajun Lobster, Crab, and Salmon Alfredo
- Use fresh seafood for the best flavor.
- Adjust the Cajun seasoning according to your spice preference.
- Don’t overcook the seafood to keep it tender and juicy.
- If you want a lighter version, you can use half-and-half instead of heavy cream.
variation
You can substitute the fettuccine with any pasta of your choice, such as penne or linguine. For a vegetarian option, you can replace the seafood with vegetables like spinach, mushrooms, or zucchini.
FAQs
1. Can I use frozen seafood?
Yes, you can use frozen seafood. Just make sure to thaw it completely before cooking.
2. How can I make this dish spicier?
You can add more Cajun seasoning or include some crushed red pepper flakes for extra heat.
3. Is there a way to make this dish dairy-free?
You can use coconut cream and nutritional yeast instead of heavy cream and Parmesan cheese to achieve a dairy-free version.
Cajun Lobster, Crab, and Salmon Alfredo
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Cajun
- Diet: Seafood
Description
A delicious seafood dish combining lobster, crab, and salmon with a creamy Cajun Alfredo sauce.
Ingredients
- 2 lobster tails
- 1 cup crab meat
- 2 salmon fillets
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons Cajun seasoning
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- Cook fettuccine according to package instructions; drain and set aside.
- In a large pan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Stir in heavy cream and bring to a simmer.
- Add Cajun seasoning and Parmesan cheese, stirring to combine until the sauce thickens.
- Add lobster tails, crab meat, and salmon fillets to the sauce; cook until seafood is cooked through.
- Toss the cooked fettuccine with the sauce and seafood mixture.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
Use fresh seafood for the best flavor. Adjust the Cajun seasoning according to your spice preference. Don’t overcook the seafood to keep it tender and juicy.