Name: Cajun Seafood Alfredo with Lobster and Crab
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Cajun-American
Ingredients: 12 oz fettuccine pasta; 1 cup cooked lobster meat (preferably from lobster tails); 1 cup lump crab meat; 1 1/2 cups heavy cream; 4 tablespoons butter; 3 cloves garlic, minced; 1 cup freshly grated Parmesan cheese; 1 tablespoon Cajun seasoning; 2 tablespoons chopped fresh parsley; Salt, to taste; Black pepper, to taste

There’s something deeply comforting about a plate of creamy pasta, but when you add sweet lobster, tender crab, and a touch of Cajun heat? That’s when comfort food turns into a culinary celebration. I created this Cajun Seafood Alfredo with Lobster and Crab for a dinner party years ago, and it quickly became a signature dish among friends and family. It’s rich, indulgent, and surprisingly easy to pull together when you want to impress without spending all day in the kitchen.

The magic of this dish is in the balance of flavors. The creamy Alfredo sauce wraps around every strand of fettuccine, while the Cajun seasoning brings just enough spice to cut through the richness. And of course, the chunks of lobster and crab make every bite feel like a bite of luxury. Whether you’re celebrating something special or just craving a decadent meal, this recipe will not disappoint.

Why You’ll Love This Cajun Seafood Alfredo with Lobster and Crab

This dish is all about indulgence without the fuss. If you love seafood, you’ll adore the generous amount of lobster and crab, gently folded into the creamy sauce. The Cajun kick gives it personality and depth, making it anything but an ordinary Alfredo. It’s perfect for date night, weekend feasts, or when you want a restaurant-quality dish at home.

What Kind of Seafood Should I Use?

Lobster tails and lump crab meat are my go-to for this recipe, but feel free to experiment. You can use snow crab, king crab, or even shrimp if that’s what you have on hand. The important thing is to use fresh or high-quality frozen seafood, as it makes all the difference in flavor and texture.

Options for Substitutions

Pasta: Fettuccine is classic, but linguine or even penne will work fine.
Seafood: If lobster is too pricey, shrimp and scallops make a great alternative. You can also use imitation crab, but it will slightly alter the taste.
Dairy-Free: Use coconut cream or a plant-based cream alternative and vegan Parmesan.
Gluten-Free: Swap the pasta for a gluten-free version and ensure the Cajun seasoning mix is gluten-free as well.

Ingredients for this Cajun Seafood Alfredo with Lobster and Crab

Fettuccine Pasta: The sturdy strands of fettuccine hold the creamy sauce beautifully, providing the perfect base for the dish.
Lobster Meat: Sweet, buttery, and indulgent—lobster is the star of this recipe. Use tail meat for best texture and flavor.
Lump Crab Meat: Adds delicate flavor and soft texture, complementing the lobster perfectly.
Heavy Cream: The base of the Alfredo sauce; it gives the dish its rich, velvety texture.
Butter: Adds depth to the sauce and helps sauté the aromatics and seafood.
Garlic (minced): Aromatic and flavorful, garlic is essential to round out the savory notes.
Parmesan Cheese (freshly grated): Brings salty, nutty richness to the sauce; always use fresh for best melting and taste.
Cajun Seasoning: Delivers the smoky heat and bold spices that set this dish apart from traditional Alfredo.
Fresh Parsley: For garnish and a touch of freshness.
Salt and Black Pepper: To season the sauce and pasta perfectly.

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water to loosen the sauce later if needed.

Step 2: Sauté the Seafood

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the lobster meat and sauté for about 3-4 minutes until it turns opaque and starts to curl. Add the crab meat and gently toss it through just to warm. Remove the seafood from the skillet and set it aside.

Step 3: Make the Alfredo Sauce

In the same skillet, melt the remaining butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir occasionally and let it reduce slightly, about 4-5 minutes.

Step 4: Season and Add Cheese

Add in the Cajun seasoning, salt, and pepper to taste. Stir in the freshly grated Parmesan cheese and continue stirring until the sauce becomes smooth and creamy.

Step 5: Combine Pasta and Sauce

Add the cooked fettuccine directly into the sauce and toss to coat. If the sauce is too thick, use a bit of the reserved pasta water to reach the desired consistency.

Step 6: Fold in the Seafood

Gently return the lobster and crab to the skillet. Fold them into the pasta and sauce, being careful not to break up the crab meat. Heat everything together for 1-2 more minutes.

Step 7: Garnish and Serve

Sprinkle chopped fresh parsley over the top and a crack of black pepper if desired. Serve immediately while hot and creamy.

How Long to Prepare the Cajun Seafood Alfredo with Lobster and Crab

Prep Time: You’ll need around 15 to 20 minutes to prep everything. That includes boiling the pasta, chopping garlic, grating cheese, and preparing the lobster and crab meat. If your seafood is already pre-cooked or prepped, that cuts down time even more.

Cooking Time: Once you start cooking, it takes about 20 minutes from start to finish. The sauce comes together quickly, and the seafood only needs a few minutes on the stovetop. All in all, you’re looking at a 35- to 40-minute recipe from start to plate.

Tips for Perfect Cajun Seafood Alfredo

Use freshly grated Parmesan instead of pre-shredded cheese for a smoother, creamier sauce.
Don’t overcook the seafood. Lobster and crab can become rubbery if left too long on heat.
Balance the Cajun seasoning. Taste as you go to ensure the spice level suits your preference.
Warm the seafood before adding it to the sauce to prevent cooling down the final dish.
A splash of reserved pasta water can bring your sauce to the perfect consistency if it’s too thick.

Watch Out for These Mistakes While Cooking

Using too much Cajun seasoning: It can easily overpower the seafood and sauce.
Boiling the cream: Keep it at a gentle simmer to avoid breaking the sauce.
Skipping pasta water: It helps the sauce cling to the noodles and adds silkiness.
Adding cheese too quickly: Stir it in gradually to prevent clumping or graininess.
Crowding the skillet with seafood: It can steam instead of sauté—cook in batches if needed.

What to Serve With Cajun Seafood Alfredo with Lobster and Crab?

1. Garlic Bread

Crunchy and buttery, perfect for scooping up extra Alfredo sauce.

2. Caesar Salad

The crisp romaine and tangy dressing balance the richness of the pasta.

3. Roasted Asparagus

Adds a fresh, earthy element that works well with seafood.

4. Chardonnay or Sauvignon Blanc

A crisp white wine enhances the creaminess and complements the seafood.

5. Lemon Wedges

Just a squeeze over the top can brighten the whole dish with acidity.

Storage Instructions

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce may thicken, so you can reheat it with a splash of cream or milk.

Reheating: Warm gently on the stove over low heat or microwave in 30-second intervals, stirring in between. Avoid overheating as seafood can become tough.

Freezing: Not recommended. Cream-based sauces tend to separate when frozen, and seafood loses its texture.

Estimated Nutrition (Per Serving)

Calories: 670 kcal
Protein: 32g
Carbohydrates: 48g
Fat: 40g
Saturated Fat: 22g
Cholesterol: 170mg
Sodium: 890mg
Fiber: 2g
Sugar: 2g

Frequently Asked Questions

What kind of crab meat should I use?

Lump crab meat is best for its sweet flavor and texture. Avoid canned crab if possible, as fresh or refrigerated gives better results.

Can I make this dish ahead of time?

You can prep the sauce and seafood ahead, but combine everything just before serving for the best texture and flavor.

How spicy is this recipe?

Mild to medium depending on your Cajun seasoning. Adjust the amount to suit your heat tolerance.

What’s the best pasta shape for Alfredo?

Fettuccine is traditional and ideal for creamy sauces, but linguine or tagliatelle are good too.

Can I use milk instead of cream?

Whole milk can be used, but the sauce will be thinner and less rich. Add a bit of flour or cheese to thicken.

Conclusion

Cajun Seafood Alfredo with Lobster and Crab is the kind of dish that feels like a celebration every time you make it. It’s luxurious yet easy to pull off, flavorful with just the right touch of spice, and rich without being heavy. Whether it’s a date night, a holiday meal, or simply a way to treat yourself, this recipe always delivers comfort, elegance, and serious satisfaction.