Name: Cajun Seafood Alfredo with Lobster and Crab
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 12 oz fettuccine; 2 tbsp olive oil; 2 lobster tails (about 6 oz each), shells removed and meat chopped; 8 oz lump crab meat, drained if canned; 3 tbsp unsalted butter; 4 cloves garlic, minced; 1 1/2 cups heavy cream; 1 cup freshly grated Parmesan cheese; 1 tsp Cajun seasoning; 1/2 tsp smoked paprika; Salt and freshly ground black pepper to taste; Chopped parsley and lemon wedges for garnish

Get ready for the ultimate indulgence with this Cajun Seafood Alfredo with Lobster and Crab. It’s a luscious, creamy pasta dish loaded with bold Cajun flavors, fresh seafood, and a touch of heat that brings the whole thing to life. If you’ve ever wanted to recreate that decadent seafood Alfredo from your favorite restaurant, this version is everything you love—just elevated.

This Alfredo is not your average weeknight dinner. It’s comfort food with flair—tender lobster meat, sweet lump crab, and fettuccine all wrapped in a velvety homemade Alfredo sauce that’s rich with garlic, Parmesan, and Cajun spice. It’s perfect for special occasions or when you’re craving something unforgettable.

What Kind of Seafood Works Best in Cajun Alfredo?

You can play around with the seafood you use, but fresh or high-quality frozen lobster tail and lump crabmeat give the best texture and flavor. If lobster isn’t available, jumbo shrimp or scallops make excellent substitutes.

Ingredients for the Cajun Seafood Alfredo with Lobster and Crab

12 oz fettuccine
2 tbsp olive oil
2 lobster tails (about 6 oz each), shells removed and meat chopped
8 oz lump crab meat (drained if canned)
3 tbsp unsalted butter
4 cloves garlic, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 tsp Cajun seasoning (plus more to taste)
1/2 tsp smoked paprika
Salt and freshly ground black pepper to taste
Chopped parsley and lemon wedges for garnish

Cajun Seafood Alfredo with Lobster and Crab (1)

How To Make the Cajun Seafood Alfredo with Lobster and Crab

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

Step 2: Sear the Lobster

In a large skillet, heat the olive oil over medium heat. Add the chopped lobster meat and season lightly with Cajun seasoning. Sear for 2-3 minutes or until the meat is opaque and just cooked through. Remove from the skillet and set aside.

Step 3: Make the Alfredo Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, Cajun seasoning, and paprika. Simmer until thickened, about 4–5 minutes.

Step 4: Add the Seafood

Gently fold the crab meat and lobster back into the skillet. Let everything simmer together for another 2 minutes. If the sauce is too thick, add a splash of the reserved pasta water.

Step 5: Toss and Serve

Add the cooked fettuccine to the skillet and toss everything together until the pasta is well coated in the sauce. Taste and adjust seasoning if needed. Serve hot with chopped parsley and a squeeze of lemon.

Serving and Storing This Seafood Alfredo

This dish is best served immediately, while the sauce is silky and the seafood is tender. Pair it with a crisp white wine and a simple green salad to keep the focus on the rich Alfredo flavors.

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce without drying it out.

Frequently Asked Questions

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prep the sauce and seafood a few hours ahead. Reheat gently and toss with cooked pasta before serving.

What type of pasta works best?

Fettuccine is classic, but linguine or tagliatelle also hold the sauce beautifully.

How spicy is Cajun seasoning?

Most blends are mild to medium in heat. Start with less and adjust to taste.

Can I freeze leftovers?

Freezing is not recommended as cream sauces can separate. Best to enjoy within a couple days.

What wine pairs well with this?

A buttery Chardonnay or crisp Sauvignon Blanc complements the creamy, spicy notes nicely.

Want More Pasta Ideas with Seafood Flair?

If you love this Cajun seafood Alfredo, you’ll want to check out these other creamy, flavor-packed meals:

Creamy Garlic Chicken Breasts with a hint of Cajun seasoning.
Cheese Shrimp Penne Pasta with Spinach for a simple, fast weeknight option.
Creamy Tuscan Sausage Pasta for a switch-up with hearty Italian vibes.
Creamy Crockpot Chicken Spaghetti if you’re craving slow-cooked comfort.
One-Pot Creamy Beef and Garlic Butter Pasta for a meaty alternative.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And if you try this luxurious Alfredo, let me know how it went in the comments. Did you go with lobster, crab, or a mix of both? Spice it up more? Swap the pasta?

I love hearing how you make these recipes your own. And don’t forget—you can find more daily recipes on my Pinterest at Nina Dishes.

Cajun Seafood Alfredo with Lobster and Crab

Author: Nina Klatten
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This luxurious Cajun Seafood Alfredo blends tender lobster and sweet crab in a rich, creamy Alfredo sauce with bold Cajun spices, perfect for date night or a gourmet dinner at home.

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add chopped lobster and lightly season with Cajun seasoning. Cook 2-3 minutes until opaque. Remove and set aside.

3. In the same skillet, melt butter and sauté garlic for 30 seconds. Add heavy cream and bring to a simmer. Stir in Parmesan, Cajun seasoning, and paprika. Simmer until thickened, 4–5 minutes.

4. Gently fold in crab meat and cooked lobster. Simmer 2 minutes. If needed, add a splash of reserved pasta water to loosen the sauce.

5. Add fettuccine and toss until well coated. Adjust seasoning, garnish with parsley and lemon wedges, and serve hot.