Cajun Seafood Alfredo with Lobster and Crab brings rich cream, warm spice, and sweet seafood together in one bowl. This cozy pasta fills the kitchen with a buttery, garlicky smell and makes weeknight or weekend dinners feel special. If you like simple meals that comfort everyone at the table, you might also enjoy a lighter pasta twist like chicken breast with zucchini and squash for another family meal idea.
Why Make This Recipe
- Quick & Easy: Ready in about 30–40 minutes from start to finish.
- Family Favorite: Creamy sauce and mild heat please both kids and adults.
- Special-occasion feel: Lobster and crab make it feel like a treat without a long fuss.
- Budget-smart swap: Use canned crab or fewer lobster tails to cut cost.
This recipe stands out because it blends Cajun spice with a smooth Alfredo base. The heat wakes up the rich cream and salty Parmesan, while lobster and crab add sweet, tender bites. It gives a warm, satisfied feeling—great for nights when you want comfort and a little celebration. If you like baked Alfredo dishes, try the similar chicken and broccoli Alfredo bake for a different oven-ready option.
Ingredients
For the pasta
- 12 oz fettuccine or linguine (dry)
For the seafood
- 8 oz cooked lobster meat, roughly chopped (about 1–2 tails)
- 8 oz lump crab meat, picked free of shells
- 1 tbsp olive oil (for searing)
For the sauce
- 4 tbsp unsalted butter
- 1 tbsp olive oil (extra)
- 4 cloves garlic, minced
- 1 small onion, finely chopped (about 1/2 cup)
- 1 tsp Cajun seasoning (adjust to taste)
- 1/2 tsp smoked paprika (optional, for extra warmth)
- 1/4 cup dry white wine or low-sodium chicken broth
- 2 cups heavy cream
- 1 to 1 1/2 cups freshly grated Parmesan cheese
- Salt and black pepper to taste
- Pinch of crushed red pepper flakes (optional)
For garnish
- 2 tbsp chopped fresh parsley
- Lemon wedges for squeezing
- Extra Parmesan for serving
Notes: Use unsalted butter so you can control salt. If lobster is frozen, thaw and pat dry. Fresh-grated Parmesan melts best.
How to Make Cajun Seafood Alfredo with Lobster and Crab
- Prep first: Bring a large pot of salted water to a boil for the pasta. Chop lobster and pick crab meat free of shells. Grate the Parmesan and mince the garlic.
- Tip: Salt the pasta water like the sea—this seasons the noodles from the inside out.
- Cook the pasta to al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Why this matters: Starchy pasta water helps loosen and bind the sauce.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add lobster and crab and sear for 1–2 minutes just to warm and add a bit of color. Remove seafood to a plate.
- Tip: Do not overcook—the seafood is usually already cooked and will turn rubbery if left too long.
- Lower heat to medium. Add butter and 1 tbsp olive oil to the same skillet. Sauté the onion until soft and translucent, about 3–4 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- Why this step matters: Soft onions and lightly toasted garlic build a sweet, savory base for the sauce.
- Stir in Cajun seasoning and smoked paprika for 20 seconds to bloom the spices. Pour in white wine or broth and let it reduce by half, scraping any browned bits from the pan.
- Tip: Reducing the liquid concentrates flavor and removes raw alcohol taste from the wine.
- Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly for 3–5 minutes, stirring often. Season with salt, pepper, and red pepper flakes if using.
- Why: Simmering the cream gives a silky texture and lets the spices meld.
- Lower heat to medium-low and whisk in the Parmesan a little at a time until smooth. If sauce gets too thick, add reserved pasta water a splash at a time until you reach a creamy consistency.
- Tip: Add cheese off high heat to prevent grainy sauce.
- Return the warmed lobster and crab to the skillet and fold gently into the sauce. Add the drained pasta and toss to coat evenly. Heat through for 1–2 minutes.
- Why: Tossing the pasta in the sauce lets each strand soak up flavor and gives a glossy finish.
- Taste and adjust seasoning. Serve immediately with chopped parsley, lemon wedges, and extra Parmesan.
- Tip: A squeeze of lemon brightens the rich cream and lifts the seafood flavor.
How to Serve Cajun Seafood Alfredo with Lobster and Crab
- Plate on warmed bowls, twirl the pasta for a tidy pile, and top with larger chunks of lobster for a pretty look.
- Garnish with chopped parsley, a lemon wedge, and a dusting of fresh Parmesan.
- Pair with a simple green salad and crusty bread to soak up the sauce, or serve with steamed green beans for a lighter side.
How to Store Cajun Seafood Alfredo with Lobster and Crab
- Fridge: Cool to room temperature within 2 hours, then store in an airtight container for up to 2 days. Seafood is best eaten quickly.
- Freezer: Not recommended because cream sauces can separate on thawing, but you can freeze cooked pasta (without sauce) for up to 1 month.
- Reheat: Gently reheat on the stove over low heat with a splash of milk or cream to revive the sauce. Stir often and warm just until heated through. Avoid the microwave if possible to keep texture even.
Tips to Make Cajun Seafood Alfredo with Lobster and Crab
- Use fresh-grated Parmesan for the smoothest sauce.
- Keep heat moderate; high heat can break the cream.
- Reserve pasta water—it’s the secret to silky sauce.
- If lobster is pricey, swap half for extra crab or shrimp.
- Taste and adjust Cajun seasoning last to control the spice level.
Variation (if any)
- Gluten-free: Use gluten-free fettuccine and check your Cajun seasoning for any gluten-containing additives.
- Lighter version: Swap half-and-half for heavy cream and skip searing the seafood to reduce added fats. Add more lemon and herbs for fresh flavor.
- Vegetarian twist: Replace seafood with roasted mushrooms and smoked tofu; use vegetable broth instead of wine.
FAQs
Can I use raw seafood instead of pre-cooked lobster and crab?
You can, but cook raw seafood just until opaque—about 3–4 minutes for shrimp and similar time for small pieces of lobster. Overcooking makes seafood tough. For large raw lobster tails, roast or steam separately until just done, then add to sauce.
What can I substitute for heavy cream?
Use half-and-half plus 2 tbsp of butter per cup to mimic richness, or use full-fat coconut milk for a dairy-free option (it will change the flavor). Remember the sauce may be a bit thinner.
How spicy will this be with 1 tsp of Cajun seasoning?
One teaspoon gives a mild, warm spice in a creamy dish. Increase to 1.5–2 tsp for more punch, or reduce to 1/2 tsp for very mild heat. Always taste and adjust.
Can I make this ahead for a party?
You can prep the seafood and sauce base ahead, but finish cooking and toss with pasta just before serving to keep the sauce silky and the seafood tender.
Conclusion
This Cajun Seafood Alfredo with Lobster and Crab turns an ordinary night into a cozy, flavorful meal. The creamy sauce, warm spices, and sweet seafood create a plate that feels rich and homey without too much fuss. If you want another one-pot seafood idea or a quick variation, check out this Seafood Alfredo – One Pot Shrimp and Crab Alfredo – No. 2 Pencil for inspiration. Please leave a comment, give a star rating, and share this on Pinterest or Facebook if you enjoyed it. What twist did you try? Let us know below!
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Cajun Seafood Alfredo with Lobster and Crab
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A cozy pasta dish with rich cream, warm spice, and sweet seafood, perfect for special occasions or weeknight dinners.
Ingredients
- 12 oz fettuccine or linguine (dry)
- 8 oz cooked lobster meat, roughly chopped (about 1–2 tails)
- 8 oz lump crab meat, picked free of shells
- 1 tbsp olive oil (for searing)
- 4 tbsp unsalted butter
- 1 tbsp olive oil (extra)
- 4 cloves garlic, minced
- 1 small onion, finely chopped (about 1/2 cup)
- 1 tsp Cajun seasoning (adjust to taste)
- 1/2 tsp smoked paprika (optional, for extra warmth)
- 1/4 cup dry white wine or low-sodium chicken broth
- 2 cups heavy cream
- 1 to 1 1/2 cups freshly grated Parmesan cheese
- Salt and black pepper to taste
- Pinch of crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (for garnish)
- Lemon wedges (for squeezing)
- Extra Parmesan (for serving)
Instructions
- Bring a large pot of salted water to a boil for the pasta. Chop lobster and pick crab meat free of shells. Grate the Parmesan and mince the garlic.
- Cook the pasta to al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add lobster and crab and sear for 1–2 minutes. Remove seafood to a plate.
- Lower heat to medium. Add butter and 1 tbsp olive oil to the same skillet. Sauté the onion until soft and translucent, about 3–4 minutes. Add minced garlic and cook until fragrant.
- Stir in Cajun seasoning and smoked paprika, then pour in white wine or broth and let it reduce by half.
- Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly for 3–5 minutes, stirring often, and season with salt, pepper, and red pepper flakes if using.
- Lower heat to medium-low and whisk in Parmesan until smooth. Adjust thickness with reserved pasta water if necessary.
- Return the warmed lobster and crab to the skillet and fold gently into the sauce. Add the drained pasta and toss to coat evenly. Heat through for 1–2 minutes.
- Taste and adjust seasoning. Serve immediately with chopped parsley, lemon wedges, and extra Parmesan.
Notes
Use unsalted butter to control salt. Fresh-grated Parmesan melts best. Avoid overcooking seafood to prevent it from becoming rubbery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg