Cajun Lobster and Salmon Alfredo
A delightful Cajun Lobster and Salmon Alfredo that combines rich flavors with heartfelt memories of family gatherings, perfect for special occasions or cozy dinners.
Ingredients
Seafood
- 2 fillets salmon fillets, cubed Salmon provides a lovely richness that pairs perfectly with the cream sauce.
- 1 tail lobster tail, meat diced Lobster adds an elegant touch and a bit of sweetness.
Pasta
- 8 oz fettuccine pasta Classic pasta that holds onto the creamy sauce beautifully.
Seasoning
- 2 tsp Cajun seasoning This is where your dish gets its kick! It’s a blend of spices that adds warmth and depth.
- Salt and black pepper to taste Essential for seasoning your seafood.
Sauce
- 2 tbsp butter For sautéing and adding richness.
- 3 cloves garlic, minced Enhances the flavor profile.
- 1 cup heavy cream Creates the luxurious Alfredo sauce.
- 1/2 cup grated Parmesan cheese A must for creaminess and flavor.
- 1/4 tsp red pepper flakes Optional for those who like a bit of heat.
Garnish
- Fresh parsley, chopped For garnish and added color.
Instructions
Preparation
- Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your fettuccine and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a bowl, sprinkle the Cajun seasoning, salt, and black pepper over the cubed salmon and diced lobster meat.
Cooking Seafood
- Heat a large skillet over medium-high heat and add a drizzle of oil. Once hot, add the cubed salmon and sear for 2-3 minutes on each side until golden brown.
- Remove the salmon from the skillet and set aside, then cook the lobster in the same skillet for about 2-3 minutes until opaque.
Making the Alfredo Sauce
- Lower the heat to medium and add butter to the skillet. Once melted, toss in minced garlic and sauté for about 1 minute.
- Pour in the heavy cream and let it simmer for 2-3 minutes to thicken. Gradually stir in the Parmesan cheese until melted.
- If desired, add red pepper flakes for extra heat.
Combining
- Add the drained fettuccine to the skillet, tossing gently to coat the pasta with the sauce.
- Fold in your cooked salmon and lobster and mix carefully to avoid breaking the seafood.
Serving
- Garnish with fresh parsley and serve piping hot.
Notes
Use fresh seafood for the best flavor. To store leftovers, keep in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stove with a splash of cream or milk.
Nutrition
Serving: 1gCalories: 670kcalCarbohydrates: 60gProtein: 38gFat: 34gSaturated Fat: 19gSodium: 850mgFiber: 2gSugar: 3g
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