Get ready to indulge in a dish that brings the vibrant flavors of Louisiana right to your kitchen. This Cajun Seafood Alfredo is the perfect weeknight meal that tastes like a weekend indulgence. We combine tender seafood, a rich and creamy Alfredo sauce, and a kick of Cajun spice for a pasta dish that’s simply unforgettable. Forget reservations; the best seafood pasta is the one you make at home, and this recipe makes it incredibly easy.
Our recipe focuses on creating a perfectly smooth and creamy sauce that clings to every piece of pasta and seafood. If you’ve ever struggled with clumpy or oily Alfredo, your worries are over. We’ll walk you through the simple steps to achieve a restaurant-quality meal in under 30 minutes.
Why This Cajun Seafood Alfredo Recipe is a Must-Try
This isn’t just another pasta dish; it’s an experience. We’ve perfected the balance of spice and creaminess to create a truly exceptional Cajun Seafood Alfredo.
- Quick & Easy: This entire meal comes together in less than 30 minutes, making it perfect for busy weeknights.
- Restaurant-Quality Flavor: The homemade Cajun Alfredo sauce is rich, velvety, and packed with flavor that rivals your favorite Italian or seafood restaurant.
- Perfectly Balanced: The spicy kick from the Cajun seasoning is beautifully mellowed by the creamy, cheesy sauce.
- Customizable: Easily swap the seafood or adjust the spice level to make this dish your own.
The Key Ingredients for Perfect Cajun Seafood Alfredo
The magic of this dish lies in its simple, high-quality ingredients. Here’s what you’ll need to create this masterpiece.
For the Creamy Cajun Sauce
- Butter: The rich base for our Alfredo sauce. Unsalted is best to control the sodium.
- Heavy Cream: This is the secret to an ultra-creamy, stable sauce. Do not substitute with milk.
- Garlic: Freshly minced garlic provides the best flavor.
- Parmesan Cheese: Use freshly grated Parmesan for a smooth, non-clumpy sauce. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- Cajun Seasoning: A bold blend of spices like paprika, cayenne, garlic powder, and oregano. Use your favorite brand or make your own!
For the Seafood and Pasta
- Fettuccine: The classic pasta for Alfredo. Its wide, flat shape is perfect for holding the creamy sauce.
- Shrimp: Large shrimp, peeled and deveined, are a must.
- Lump Crab Meat: Adds a touch of sweetness and luxury.
- Scallops: For a true seafood feast, bay or sea scallops sear beautifully. Looking for the perfect sear? Check out our seared scallops recipe for tips.
- Olive Oil: For searing the seafood to perfection.
How to Make Cajun Seafood Alfredo Step-by-Step
Follow these simple steps to create a flawless Cajun Seafood Alfredo. We’ll start by searing the seafood and then create our velvety sauce while the pasta cooks.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- Sear the Seafood: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat the shrimp and scallops dry and season with a pinch of Cajun seasoning. Sear the shrimp for 1-2 minutes per side and the scallops for about 90 seconds per side, until golden brown and cooked through. Remove from the skillet and set aside.
- Start the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Build the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let it cook for 2-3 minutes to slightly thicken.
- Add Cheese & Spices: Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth. Stir in the Cajun seasoning. Season with salt and pepper to taste.
- Combine Everything: Add the drained fettuccine to the skillet with the sauce. Toss to coat the pasta completely. If the sauce is too thick, add a splash of the reserved pasta water.
- Finish and Serve: Gently fold in the cooked seafood and lump crab meat. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Tips for the Best Seafood Alfredo
To ensure your Cajun Seafood Alfredo is absolutely perfect every time, keep these simple tips in mind.
- Don’t Overcook the Seafood: Seafood cooks very quickly. Searing it separately and adding it at the end prevents it from becoming tough and rubbery.
- Use Freshly Grated Parmesan: This is the most important tip for a creamy sauce. The cellulose in pre-shredded cheese will prevent it from melting smoothly.
- Don’t Boil the Sauce: After adding the cheese, keep the heat on low. Boiling a cheese-based cream sauce can cause it to break and become oily.
- Use Reserved Pasta Water: The starchy pasta water is an amazing emulsifier. Use it to thin your sauce to the perfect consistency if needed. For a different creamy pasta idea, try this Healthy Chicken Alfredo (coming soon).
Delicious Variations to Try
While this recipe is fantastic as is, feel free to get creative! Here are a few popular variations:
- Add Sausage: For a true Louisiana-style dish, add sliced andouille sausage. Sauté it before the seafood and set it aside.
- Add Veggies: Sliced bell peppers and onions are a classic Cajun addition. Sauté them after the seafood until tender.
- Make it Extra Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the Alfredo sauce. For a similar spicy kick, our spicy garlic butter chicken tortellini is another great option.
What to Serve with Your Pasta
This Cajun Seafood Alfredo is a complete meal on its own, but a few simple sides can take it over the top.
- Garlic Bread: Perfect for sopping up every last bit of the delicious cream sauce. Our homemade garlic knots are a great choice.
- A Simple Green Salad: A fresh salad with a light vinaigrette provides a nice contrast to the rich, creamy pasta.
- Roasted Vegetables: Simple Air Fryer Broccoli or roasted asparagus complements the flavors wonderfully.
Frequently Asked Questions
Absolutely! Using a pre-made Cajun or Creole seasoning blend is a great way to save time. Just be mindful of the salt content, as some brands are saltier than others. Taste the sauce before adding any extra salt.
The secret to a creamy sauce is using heavy cream (not milk) and freshly grated Parmesan cheese. To prevent it from becoming greasy, never let the sauce boil after you’ve added the cheese—keep it on a very low simmer.
Reheat it gently in a saucepan over low heat. Add a splash of milk or cream to loosen the sauce and restore its creaminess. Avoid the microwave, as it can make the seafood rubbery and cause the sauce to separate.
For the richest and most stable Alfredo sauce, heavy cream is strongly recommended. Substituting with milk or half-and-half increases the risk of the sauce breaking or being too thin.
A combination of shrimp, scallops, and lump crab meat provides a wonderful variety of textures and flavors. You could also use crawfish tails for a classic Louisiana touch. The key is to use seafood that cooks quickly.
Share Your Creation!
This Cajun Seafood Alfredo is a dish worth sharing. It’s rich, flavorful, and guaranteed to impress anyone who tries it. If you make this recipe, let me know how it turned out in the comments below! Don’t forget to save it to your favorite board on Pinterest so you can always find it.
Cajun Seafood Alfredo Recipe
Cajun Seafood Alfredo: The Ultimate Creamy & Spicy Pasta
Ingredients
Equipment
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season shrimp and scallops with a pinch of Cajun seasoning. Sear shrimp for 1-2 minutes per side and scallops for 90 seconds per side. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, allowing it to thicken slightly.
- Reduce heat to low. Whisk in the grated Parmesan cheese until smooth. Stir in the Cajun seasoning, salt, and pepper.
- Add the drained fettuccine to the sauce and toss to coat. If needed, add a splash of reserved pasta water to reach your desired consistency.
- Gently fold in the cooked shrimp, scallops, and lump crab meat. Serve immediately, garnished with fresh parsley.
Notes
Don't overcook the seafood: A quick sear is all it needs before being gently folded into the final dish.
Adjust spice to your liking: Add more or less Cajun seasoning to control the heat level.
