This Cajun Seafood Alfredo is a show-stopping 30-minute meal that masterfully blends spicy, bold Cajun seasoning with a luxuriously creamy Alfredo sauce. Loaded with shrimp, scallops, and crab, it’s a restaurant-quality pasta dish made simple and affordable for weeknight dinners or special occasions.
1 ½ tbsp Cajun seasoning (like Slap Ya Mama or Tony Chachere’s)
1 tbsp olive oil
12 oz fettuccine or linguine
4 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ cup grated Pecorino Romano cheese
½ cup reserved pasta water
1 tsp lemon zest
1 tbsp fresh lemon juice
¼ cup chopped fresh parsley (for garnish)
Salt to taste
Instructions
Season Seafood: In a bowl, toss the mixed seafood with Cajun seasoning until evenly coated.
Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve ½ cup of the starchy pasta water.
Sear Seafood: Heat olive oil in a large skillet over medium-high heat. Add seafood in a single layer and sear for 1-2 minutes per side, just until opaque. Remove to a plate and set aside.
Build Sauce Base: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 60 seconds until fragrant.
Cream & Cheese: Pour in heavy cream, scraping up any browned bits from the pan. Let simmer for 2-3 minutes. Reduce heat to low and gradually whisk in the Parmesan and Pecorino Romano cheeses until completely melted and smooth.
Finish Sauce: Stir in lemon zest and lemon juice. The sauce will be thick and creamy.
Combine: Add the drained pasta to the skillet and toss to coat in the sauce. Use tongs to incorporate everything. Loosen the sauce to your desired consistency by adding the reserved pasta water, a few tablespoons at a time.
Final Mix: Gently fold the seared seafood back into the pasta. Heat everything through for one final minute.
Serve: Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan. Serve immediately.
Notes
Seafood Swap: Use all shrimp or add andouille sausage for a smoky twist.
Avoid Grainy Sauce: Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Make it Lighter: Substitute heavy cream with half-and-half or full-fat coconut milk. Add spinach or kale when building the sauce for extra veggies.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of milk or cream to restore the sauce’s consistency.
